Handbook on Spray Drying Applications for Food Industries (ePub)
(Sprache: Englisch)
Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide...
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Produktdetails
Produktinformationen zu „Handbook on Spray Drying Applications for Food Industries (ePub)“
Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.
Autoren-Porträt
M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post Harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from the University of Mysore, and his master's in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic and prebiotic foods advanced food processing and preservation techniques.
Bibliographische Angaben
- 2019, 1. Auflage, 362 Seiten, Englisch
- Herausgegeben: M. Selvamuthukumaran
- Verlag: Taylor & Francis
- ISBN-10: 0429619634
- ISBN-13: 9780429619632
- Erscheinungsdatum: 12.07.2019
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 4.13 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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