Téléchargez ou lisez en ligne Ebooks PDF Industrial Drying of Foods

Industrial Drying of Foods
By:Christopher G J Baker
Published on 1997-07-31 by Springer Science & Business Media

Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

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Book which was published by Springer Science & Business Media since 1997-07-31 have ISBNs, ISBN 13 Code is 9780751403848 and ISBN 10 Code is 0751403849

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