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Industrial Drying of Foods

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ISBN-10: 0751403849

ISBN-13: 9780751403848

Edition: 1997

Authors: Christopher G. J. Baker

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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.
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Book details

Copyright year: 1997
Publisher: Springer
Publication date: 7/31/1997
Binding: Hardcover
Pages: 309
Size: 6.50" wide x 9.50" long x 1.25" tall
Weight: 1.738
Language: English

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