Applications Of Fluidization To Food Processing

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Applications of Fluidization to Food Processing

Applications of Fluidization to Food Processing
Author :
Publisher : John Wiley & Sons
Total Pages : 264
Release :
ISBN-10 : 9780470995419
ISBN-13 : 0470995416
Rating : 4/5 (416 Downloads)

Book Synopsis Applications of Fluidization to Food Processing by : Peter G. Smith

Download or read book Applications of Fluidization to Food Processing written by Peter G. Smith and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 • Fermentation This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, 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 copies of this useful book.


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