Produktdetaljer
ISBN
9780751403848
Publisert
1997-07-31
Utgiver
Chapman and Hall
Høyde
234 mm
Bredde
156 mm
Aldersnivå
Research, UU, UP, P, 05, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
22
Forfatter
Drying is a fundamental step in the manufacture 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 dryer available to the industry are given and factors affecting the operation, control and selection of dryers are described.
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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 moisture content.
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Produktdetaljer
ISBN
9780751403848
Publisert
1997-07-31
Utgiver
Chapman and Hall
Høyde
234 mm
Bredde
156 mm
Aldersnivå
Research, UU, UP, P, 05, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
22
Forfatter