ISBN: 9781405157636
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 sectors of food processing. Dr… Mehr…
BarnesandNoble.com MPN: , SKU 9781405157636 Versandkosten:zzgl. Versandkosten Details... |
ISBN: 9781405157636
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 t… Mehr…
hive.co.uk MPN: , SKU 9144561 Versandkosten:zzgl. Versandkosten Details... |
ISBN: 9781405157636
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 sectors of food processing. Dr… Mehr…
ebooks.com Versandkosten:zzgl. Versandkosten. Details... |
ISBN: 9781405157636
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 t… Mehr…
derClub.de Nr. 6302596 Versandkosten:, Lieferung nach DE. (EUR 0.00) Details... |
2008, ISBN: 9781405157636
Hardcover, Buch, [PU: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)]
lehmanns.de Versandkosten:Versand in 10-15 Tagen, , Versandkostenfrei innerhalb der BRD (EUR 0.00) Details... |
ISBN: 9781405157636
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 sectors of food processing. Dr… Mehr…
ISBN: 9781405157636
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 t… Mehr…
ISBN: 9781405157636
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 sectors of food processing. Dr… Mehr…
ISBN: 9781405157636
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 t… Mehr…
2008, ISBN: 9781405157636
Hardcover, Buch, [PU: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)]
Bibliographische Daten des bestpassenden Buches
Autor: | |
Titel: | |
ISBN-Nummer: |
Detailangaben zum Buch - Drying Technologies in Food Processing
EAN (ISBN-13): 9781405157636
ISBN (ISBN-10): 1405157631
Gebundene Ausgabe
Erscheinungsjahr: 2008
Herausgeber: John Wiley & Sons
322 Seiten
Gewicht: 0,907 kg
Sprache: eng/Englisch
Buch in der Datenbank seit 2008-01-03T10:03:38+01:00 (Berlin)
Detailseite zuletzt geändert am 2019-03-23T00:50:49+01:00 (Berlin)
ISBN/EAN: 1405157631
ISBN - alternative Schreibweisen:
1-4051-5763-1, 978-1-4051-5763-6
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: dong, chen, xiao
Titel des Buches: materialität der kommunikation, drying technology, novel food processing technologies
Daten vom Verlag:
Autor/in: Xiao Dong Chen; Arun S. Mujumdar
Titel: Drying Technologies in Food Processing
Verlag: John Wiley & Sons
352 Seiten
Erscheinungsjahr: 2008-07-11
Gewicht: 0,922 kg
Sprache: Englisch
222,00 € (DE)
No longer receiving updates
180mm x 252mm x 23mm
BB; gebunden; Hardcover, Softcover / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränkeverarbeitung; Lebensmittelforschung u. -technologie; Herstellung u. Verarbeitung von Lebensmitteln; Food Science & Technology; Lebensmitteltechnik; Food Processing, Production & Manufacture; Herstellung u. Verarbeitung von Lebensmitteln
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.Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
Neuestes ähnliches Buch:
9781444309423 Drying Technologies in Food Processing (Xiao Dong Chen; Arun S. Mujumdar)
< zum Archiv...