Автор: Vinayak, Jangam Название: Particulate Drying ISBN: 1032074671 ISBN-13(EAN): 9781032074672 Издательство: Taylor&Francis Рейтинг: Цена: 19140.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Fu, Nan , Xiao, Jie , Woo, Meng Wai , Dong Chen Название: Frontiers in Spray Drying ISBN: 1138364738 ISBN-13(EAN): 9781138364738 Издательство: Taylor&Francis Рейтинг: Цена: 19906.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced and to apply these advances in their own specific spray drying applications.
Автор: Mohammad U.H. Joardder; Azharul Karim; Chandan Kum Название: Porosity ISBN: 3319230441 ISBN-13(EAN): 9783319230443 Издательство: Springer Рейтинг: Цена: 7685.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
Автор: Jian Fuji, Jayas Digvir S. Название: Grains: Engineering Fundamentals of Drying and Storage ISBN: 1032013982 ISBN-13(EAN): 9781032013985 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is the first to describe physical and thermal properties of bulk grains; water status, hysteresis, isotherm of grain bulks during desorption (drying) and sorption (wetting, soaking); principles of aeration, drying, and wetting. It covers the origin, development, and application of mathematical models in grain storage and drying.
Название: Drying in the Dairy Industry ISBN: 0815359985 ISBN-13(EAN): 9780815359982 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. 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: Anandharamakris Название: Handbook of Drying for Dairy Products ISBN: 1118930495 ISBN-13(EAN): 9781118930496 Издательство: Wiley Рейтинг: Цена: 23594.00 р. 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.
Описание: Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. FeaturesDescribes the latest micro-level experimental methods primarily using microimaging techniquesPresents detailed procedures of applying these techniques in food processingHighlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materialsThis book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
Автор: Stefan Jan Kowalski Название: Drying of Porous Materials ISBN: 9401783926 ISBN-13(EAN): 9789401783927 Издательство: Springer Рейтинг: Цена: 18284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides recent advances in research on drying of particulate and porous materials. The contributions cover theoretical, as well as experimental and modeling research on heat and mass transfer processes during drying of porous material and fluidized beds.
Автор: Fu Nan, Xiao Jie, Woo Meng Wai Название: Frontiers in Spray Drying ISBN: 0367525038 ISBN-13(EAN): 9780367525033 Издательство: Taylor&Francis Рейтинг: Цена: 10104.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced and to apply these advances in their own specific spray drying applications.
Название: Handbook Of Drying Of Vegetables & ISBN: 1498753868 ISBN-13(EAN): 9781498753869 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. 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.
Описание: This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Sustainable food drying techniques in developing countries: Prospects and Challenges is a singular work in the field of food preservation and affordable drying technology.
Автор: Felipe Richter Reis Название: Vacuum Drying for Extending Food Shelf-Life ISBN: 331908206X ISBN-13(EAN): 9783319082066 Издательство: Springer Рейтинг: Цена: 7182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
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