Food Drying Science And Technology
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Language: en
Pages: 809
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Type: BOOK - Published: 2008 - Publisher: DEStech Publications, Inc
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and s
Language: en
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Pages: 352
Type: BOOK - Published: 2009-03-16 - Publisher: John Wiley & Sons
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sec
Language: en
Pages: 4
Pages: 4
Type: BOOK - Published: 2020-10-10 - Publisher: New India Publishing Agency
Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and e
Language: en
Pages: 336
Pages: 336
Type: BOOK - Published: 2000 - Publisher: Enfield, NH : Science Publishers
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as we
Language: en
Pages: 721
Pages: 721
Type: BOOK - Published: 2013-06-08 - Publisher: Academic Press
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical
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