Drying Technologies for Foods (PDF)
Fundamentals and Applications: Part II
(Sprache: Englisch)
This book part 2 is one more effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 14 chapters; which present comprehensive yet...
Leider schon ausverkauft
eBook (pdf)
165.99 €
82 DeutschlandCard Punkte sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Drying Technologies for Foods (PDF)“
This book part 2 is one more effort to present in a progressive and systematic form the basic knowledge required both for selection and technical design of appropriate drying systems. This book consists of 14 chapters; which present comprehensive yet concise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This book also covers recent technologies and trends in medicinal herb, fruit leather and protein drying as well as packaging of dehydrated foods. The mechanism of deliquescence and caking process involved in drying of foods, effect of drying on functional properties of foods have been added. Different control and safety systems required to improve dryer operation and efficiency and different approaches such as ANN and computer vision that can be used for modelling the drying process are also discussed. These chapters are prepared considering the convenience of understanding concepts and aspects of the topics especially by undergraduate and post graduate students as well as by faculty for teaching purposes. There are extensive references to earlier work as well as to recent publications to facilitate the researchers and scientists for their better understanding of the research area. Each of the invited contributors in this book has worked extensively in the respective area of drying technology and hence their strong experience in the form of chapter will benefit the readers.
Bibliographische Angaben
- 2020, 1. Auflage, 332 Seiten, Englisch
- Herausgegeben: P. K. Nema
- Verlag: New India Publishing Agency (NIPA)
- ISBN-10: 9389571049
- ISBN-13: 9789389571042
- Erscheinungsdatum: 06.05.2020
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 29 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Drying Technologies for Foods"
0 Gebrauchte Artikel zu „Drying Technologies for Foods“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Drying Technologies for Foods".
Kommentar verfassen