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Drying Technology in Food Processing
Unit Operations and Processing Equipment in the Food Industry
Inglese
496 b
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Drying Technology in Food Processing, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided in four sections, “Drying basics “, “Different dryers in the food industry, “Application of drying in the food industry, and “Design, control and efficiency of dryers, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to drying unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of drying unit operations in food industries The content helps to improve the quality and safety of food products with drying technology Brings different alternatives for the drying operations
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