Applications of fluidization to food processing /
Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. "Applications of Fluidization to Food Processing" sets out...
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Oxford ; Ames, Iowa :
Blackwell Science,
©2007.
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| Subjects: | |
| Online Access: |
Full text (Emmanuel users only) |
| Summary: | Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. "Applications of Fluidization to Food Processing" sets out the established theory of fluidization and relates this to food processing applications, particularly in: drying, freezing, mixing, granulation, and fermentation. This book is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have this useful book. |
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| Physical Description: | 1 online resource (xvii, 244 pages) : illustrations |
| Bibliography: | Includes nomenclature definitions and bibliographical references at chapter ends, and index. |
| ISBN: | 9780470995419 0470995416 1281312053 9781281312051 |
| Source of Description, Etc. Note: | Print version record. |