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Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications
Engelsk
Bogcover for Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications af Sabrina Fawzia, Mohammad Mahbubur Rahman, Azharul Karim, 9780367496999
Specifikationer
Sprog:
Engelsk
Sider:
96
ISBN-13:
9780367496999
Indbinding:
Paperback
ISBN-10:
0367496992
Udg. Dato:
7 okt 2024
Størrelse i cm:
22,9 x 15,2
Oplagsdato:
7 okt 2024

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

Engelsk
Paperback 2024
Format:

Bog beskrivelse

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.
Features

  • Describes the latest micro-level experimental methods primarily using microimaging techniques
  • Presents detailed procedures of applying these techniques in food processing
  • Highlights 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 materials

This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.

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Specifikationer
Sprog:
Engelsk
Sider:
96
ISBN-13:
9780367496999
Indbinding:
Paperback
ISBN-10:
0367496992
Udg. Dato:
7 okt 2024
Størrelse i cm:
22,9 x 15,2
Oplagsdato:
7 okt 2024
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