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Food Processing - Advances in Thermal Technologies (Hardcover)
Loot Price: R4,436
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Food Processing - Advances in Thermal Technologies (Hardcover)
Expected to ship within 12 - 17 working days
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In food processing, thermal operations are the most common and
conventional methods for obtaining and treating different products.
This book covers basics and advances in thermal processing of food.
These include drying processes, evaporation, blanching, deep fat
frying, crystallization, extraction, and ohmic heating, in terms of
food engineering and process design aspect. It further describes
theoretical aspects, the basics of rate kinetics, and their
application for the analysis of food quality indices including
practical-oriented issues related to food technology. Traditional
and new extraction techniques are also covered. Key features:
Presents engineering focus on thermal food processing technologies.
Discusses sub-classification for recent trends and relevant
industry information/examples. Different current research-oriented
results are included as a key parameter. Covers advances in drying,
evaporation, blanching, crystallization, and ohmic heating.
Includes mathematical modeling and numerical simulations. Food
Processing: Advances in Thermal Technologies is aimed at graduate
students and professionals in food engineering, food technology,
and biological systems engineering
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