Industrial Drying of Foods
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Drying is a fundamental step in the manufacturing of many foods. This book discusses the fundamentals of moisture transport in the drying of foods, and explains the physical and chemical changes that occur during drying.
Copyright year: 1997
Publication date: 7/31/1997
Size: 6.50" wide x 9.50" long x 1.25" tall
The Industrial Drying Of Foods: An Overview. Drying Fundamentals. Through-Flow Dryers for Agricultural Crops. Fluidized Bed Dryers. Spray Dryers. Contact Dryers. Freeze Dryers. Dielectric Dryers. Specialized Drying Systems. Solar Dryers. Dryer Selection. Sensors, Control and Operation. References. Index