Binding: Paperback
Description: Drying Technology in Food Processing in the Unit Operations and Processing Equipment in the Food Industry series explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections " Drying basics" " Different dryers in the food industry" " Application of drying in the food industry" and " Design control and efficiency of dryers" all chapters emphasize experimental theoretical computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering in a simple and dynamic way this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.
Title: Drying Technology In Food Processing Unit Operations And Processing Equipment In The Food Industry
Brand: Elsevier Science Publishing Co Inc
Barcode: 9780128198957
Pages: 778 Pages, Approx. 100 Illustrations; Illustrations, Unspecified
Publication Date: 5/12/2023
Category: Food & Beverage Technology