Автор: Chen Название: Modelling Drying Processes ISBN: 1107012104 ISBN-13(EAN): 9781107012103 Издательство: Cambridge Academ Рейтинг: Цена: 132000.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This comprehensive summary of the state of the art in, and the ideas behind, the reaction engineering approach to drying processes, including modelling, experimentation and applications, is an ideal resource for researchers, academics and industry practitioners.
Автор: Anandharamakris Название: Handbook of Drying for Dairy Products ISBN: 1118930495 ISBN-13(EAN): 9781118930496 Издательство: Wiley Рейтинг: Цена: 157290.00 T Наличие на складе: Поставка под заказ. Описание: Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
Название: Handbook on Spray Drying Applications for Food Industries ISBN: 0815362455 ISBN-13(EAN): 9780815362456 Издательство: Taylor&Francis Рейтинг: Цена: 255200.00 T Наличие на складе: Нет в наличии. Описание: Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.
Название: Heat and Mass Transfer Modelling During Drying ISBN: 1138624020 ISBN-13(EAN): 9781138624023 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In food drying, simultaneous heat and mass transfer phenomena take place, and in order to design energy efficient dryers and higher quality dried foods, effective modelling is critical. This book covers different modelling techniques ranging from empirical to multiscale in order to understand heat and mass transfer phenomena that occur in drying.
Автор: Peng Xu, Agus P. Sasmito, Arun S. Mujumdar Название: Heat and Mass Transfer in Drying of Porous Media ISBN: 1138497266 ISBN-13(EAN): 9781138497269 Издательство: Taylor&Francis Рейтинг: Цена: 158230.00 T Наличие на складе: Невозможна поставка. Описание: The book covers pore- and macro-scale models for heat and mass transfer in drying of porous media. It includes technologies such as air impingement, pulsed vacuum, microwave, radio-frequency, and infrared drying. It discusses drying dynamics of fibrous porous material, colloidal porous media, and size-distributed particle systems.
Название: Drying in the Dairy Industry ISBN: 0815359985 ISBN-13(EAN): 9780815359982 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: With more than 12M tons of dairy powders produced each year globally the drying sector accounts to a large extent for the processing of milk and whey. This book is a synthetic and complete reference work for researchers in academia and industry exploring innovations in drying in the dairy industry.
Автор: Muhlbauer, H.C. Werner Название: Drying Atlas ISBN: 0128181621 ISBN-13(EAN): 9780128181621 Издательство: Elsevier Science Рейтинг: Цена: 263880.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes.
This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying.
Explores the production methods that influence the drying process and quality of the dried product
Outlines the official quality standards of the products, the design principles, and the operating characteristics of drying systems that are used in postharvest processing
Features 41 chapters that are (each for an agricultural product) presented in a condensed and systematic way
Название: Handbook of Industrial Drying ISBN: 036725770X ISBN-13(EAN): 9780367257705 Издательство: Taylor&Francis Рейтинг: Цена: 153120.00 T Наличие на складе: Нет в наличии. Описание: First Published in 1995, this book offers a full guide into industrial drying for various materials. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields.
Автор: Ching Lik Hii, Flavio Meira Borem Название: Drying and Roasting of Cocoa and Coffee ISBN: 1138080977 ISBN-13(EAN): 9781138080973 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced.
Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively.
Features
Provides a comprehensive review on flavor development during cocoa/coffee processing
Discusses the impact of processing parameters on cocoa/coffee quality
Presents the new trends in drying/roasting techniques and novel technology
Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems
No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.
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