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Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications
Engelsk
Foto på vej
Specifikationer
Sprog:
Engelsk
Sider:
96
ISBN-13:
9780367496999
Indbinding:
Paperback
Udgave:
ISBN-10:
0367496992
Udg. Dato:
7 okt 2024
Længde:
0mm
Bredde:
152mm
Højde:
229mm
Forlag:
Taylor & Francis Ltd
Serie:
Advances in Drying Science and Technology
Oplagsdato:
7 okt 2024
Paperback
Format:

Om denne bog

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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512,58 kr
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580 kr
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23 - 25 hverdage

Specifikationer
Sprog:
Engelsk
Sider:
96
ISBN-13:
9780367496999
Indbinding:
Paperback
Udgave:
ISBN-10:
0367496992
Udg. Dato:
7 okt 2024
Længde:
0mm
Bredde:
152mm
Højde:
229mm
Forlag:
Taylor & Francis Ltd
Serie:
Advances in Drying Science and Technology
Oplagsdato:
7 okt 2024
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