Kontakt
Jak nakupovat
Doručení
Nákupní rádce
Drying Technologies in Food Processing
Angličtina
609 b
Až 30 dní na vrácení zboží
Zákazníci také koupili
/
Brožovaná
205
Kč
/
Brožovaná
196
Kč
/
Brožovaná
391
Kč
Drying is of fundamental importance in most sectors of food processing. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.
Informace o knize
Angličtina
Darujte tuto knihu ještě dnes
Je to snadné
1 Přidejte knihu do košíku a zvolte doručit jako dárek 2 Obratem vám zašleme poukaz 3 Kniha dorazí na adresu obdarovanéhoMohlo by vás také zajímat
/
Brožovaná
1 117
Kč
/
Brožovaná
360
Kč
