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.
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 Of Drying Of Vegetables & ISBN: 1498753868 ISBN-13(EAN): 9781498753869 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book's chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety.
Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Автор: Arun S Mujumdar, Hong-Wei Xiao Название: Advanced Drying Technologies for Foods ISBN: 1138584908 ISBN-13(EAN): 9781138584907 Издательство: Taylor&Francis Рейтинг: Цена: 178640.00 T Наличие на складе: Невозможна поставка. Описание: This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.
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.
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.
Автор: Ryozo Toei; Arun S. Mujumdar Название: Drying `85 ISBN: 3662218321 ISBN-13(EAN): 9783662218327 Издательство: Springer Рейтинг: Цена: 113190.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Fourth International Drying Symposium
Автор: Jean-Maurice Vergnaud Название: Drying of Polymeric and Solid Materials ISBN: 1447119568 ISBN-13(EAN): 9781447119562 Издательство: Springer Рейтинг: Цена: 87070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Drying of Polymeric and Solid Materials shows for the first time how the process of drying can be enhanced by combining mathematical and numerical models with experiments. Numerical modelling can predict the kinetics of drying and the profiles of liquid concentration through the solid.
Автор: Kowalski Stefan Jan Название: Drying of Porous Materials ISBN: 1402054793 ISBN-13(EAN): 9781402054792 Издательство: Springer Рейтинг: Цена: 148020.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides recent advances in research on drying of particulate and porous materials. It is based on a selection of papers presented at the XI the Polish Drying Symposium 2005. The selected contributions cover theoretical, as well as experimental and modeling research on heat and mass transfer processes during drying of porous material, and fluidized beds.The comprehensiveness and in depth treatment of the subject makes this book an excellent pioneering contribution to the science and technology of drying of particulate solids.
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