Shulph Ink
Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry
Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry
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Excellent- More about Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry
The book "Drying Technology in Food Processing" explains the processing operations and equipment necessary for drying different food products, emphasizing experimental, theoretical, computational, and applications of food engineering principles. It is written by experts in the field and targets industrial engineers working in food processing.
Format: Paperback / softback
Length: 778 pages
Publication date: 01 May 2023
Publisher: Elsevier Science Publishing Co Inc
Drying Technology in Food Processing, a comprehensive entry in the Unit Operations and Processing Equipment in the Food Industry series, delves into the intricate processes and equipment required for drying a diverse range of food products. These operations and unit processes hold immense significance in terms of both qualitative characteristics and energy efficiency. Structured into four sections, Drying Basics, Different Dryers in the Food Industry, Application of Drying in the Food Industry, and Design, Control, and Efficiency of Dryers, each chapter emphasizes the experimental, theoretical, computational, and/or practical application of food engineering principles and the corresponding processing equipment. Authored by esteemed experts in the field of food engineering, this book is written in a straightforward and engaging manner, aimed at industrial engineers working in the realm of food processing and within food factories to enhance their understanding of drying unit operations.
Drying Technology in Food Processing serves as a valuable resource for professionals seeking to gain a deeper understanding of the drying process in the food industry. By exploring the fundamentals, various dryers employed, their applications, and the optimization of drying efficiency, this book equips readers with the knowledge and skills necessary to excel in this field. Whether you are a food engineer, process operator, or industry professional, this book offers insightful information and practical insights that will contribute to your success in the food processing industry.
Weight: 450g
Dimension: 229 x 152 (mm)
ISBN-13: 9780128198957
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