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Condition: As New. Unread book in perfect condition.
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Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality (SpringerBriefs in Food, Health, and Nutrition)
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 47.99
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Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Condition: As New. Unread book in perfect condition.
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Paperback. Condition: Brand New. 84 pages. 9.00x6.00x0.25 inches. In Stock.
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Condition: New.
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Heat and Mass Transfer Modelling During Drying : Empirical to Multiscale Approaches
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
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Condition: As New. Unread book in perfect condition.
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Condition: New. First edition Includes bibliographical references and index.
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Heat and Mass Transfer Modelling During Drying
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches
Published by Taylor & Francis Ltd, 2024
ISBN 10: 1032052430 ISBN 13: 9781032052434
Language: English
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. 408.
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Heat and Mass Transfer Modelling During Drying : Empirical to Multiscale Approaches
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Condition: New.
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Porosity
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionPublished by Springer International Publishing, Springer International Publishing Nov 2015, 2015
ISBN 10: 3319230441 ISBN 13: 9783319230443
Language: English
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 84 pp. Englisch.
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Porosity : Establishing the Relationship between Drying Parameters and Dried Food Quality
Book 31 of 43: SpringerBriefs in Food, Health, and NutritionPublished by Springer International Publishing, 2015
ISBN 10: 3319230441 ISBN 13: 9783319230443
Language: English
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.
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State of Bound Water: Measurement and Significance in Food Processing
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Paperback. Condition: Brand New. 220 pages. 9.00x6.00x9.00 inches. In Stock.
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Condition: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | 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.
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Food Preservation in Developing Countries : Challenges and Solutions
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 124.29
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Hardcover. Condition: Brand New. 142 pages. 9.25x6.25x0.50 inches. In Stock.
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Condition: As New. Unread book in perfect condition.
