Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Juli 2008
Genre:	Wirtschaft / Recht
	Food Processing, Production & Manufacture / Food Science & Technology / Herstellung u. Verarbeitung von Lebensmitteln / Lebensmittelforschung u. -technologie / Lebensmitteltechnik
ISBN:	9781405157636
EAN-Code:	9781405157636
Verlag:	Wiley
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 252 mm / B 180 mm / D 23 mm
Gewicht:	925 gr
Seiten:	352
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.