Synopsis
Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited.
Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:
• Drying
• Freezing
• Mixing
• Granulation
• Fermentation
This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book.
"synopsis" may belong to another edition of this title.
About the Author
Dr Peter Smith, University of Lincoln, UK
From the Back Cover
Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited.
Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:
• Drying
• Freezing
• Mixing
• Granulation
• Fermentation
This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book.
From the Inside Flap
Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited.
Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:
• Drying
• Freezing
• Mixing
• Granulation
• Fermentation
This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book.
"About this title" may belong to another edition of this title.
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Applications of Fluidization to Food Processing
Seller: 2nd Life Books, Burlington, NJ, U.S.A.
Seller rating 5 out of 5 stars
Condition: acceptable. A readable copy. All pages are intact, and the cover is intact. Dust jacket may be missing. Pages can include considerable highlighting markings writing but cannot obscure the text. May be an Ex-lib. copy and have standard library stamps and or stickers. May NOT include discs, or access code or other supplemental material. We ship Monday-Saturday and respond to inquiries within 24 hours. Seller Inventory # BXM.8AJN