Industrial Drying of Foods

Industrial Drying of Foods
Author :
Publisher : Springer Science & Business Media
Total Pages : 348
Release :
ISBN-10 : 0751403849
ISBN-13 : 9780751403848
Rating : 4/5 (49 Downloads)

Book Synopsis Industrial Drying of Foods by : Christopher G.J. Baker

Download or read book Industrial Drying of Foods written by Christopher G.J. Baker and published by Springer Science & Business Media. This book was released on 1997-07-31 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.


Industrial Drying of Foods Related Books

Industrial Drying of Foods
Language: en
Pages: 348
Authors: Christopher G.J. Baker
Categories: Cooking
Type: BOOK - Published: 1997-07-31 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases,
Industrial Drying of Foods
Language: en
Pages: 0
Authors: Christopher G.J. Baker
Categories: Technology & Engineering
Type: BOOK - Published: 2011-09-28 - Publisher: Springer

DOWNLOAD EBOOK

Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower mo
Drying Technologies in Food Processing
Language: en
Pages: 352
Authors: Xiao Dong Chen
Categories: Technology & Engineering
Type: BOOK - Published: 2009-03-16 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

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
Handbook of Industrial Drying, Fourth Edition
Language: en
Pages: 1350
Authors: Arun S. Mujumdar
Categories: Technology & Engineering
Type: BOOK - Published: 2014-07-11 - Publisher: CRC Press

DOWNLOAD EBOOK

By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest o
Food Drying Science and Technology
Language: en
Pages: 809
Authors: Yiu H. Hui
Categories: Business & Economics
Type: BOOK - Published: 2008 - Publisher: DEStech Publications, Inc

DOWNLOAD EBOOK

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