Applications of Fluidization to Food Processing (eBook)

Peter G. Smith (Autor)

eBook Download: PDF

2008 | 1. Auflage
264 Seiten
John Wiley & Sons (Verlag)
978-0-470-99541-9 (ISBN)

Infos

Fluidization is a technique that enables solid particles to take on
some of the properties of a fluid. Despite being very widely used
within the food processing industry, understanding of this
important technique is often limited.

Applications of Fluidization to Food Processing sets out the
established theory of fluidization and relates this to food
processing applications, particularly in:

* Drying

* Freezing

* Mixing

* Granulation

* Fermentation

This important and thorough book, written by Peter Smith, who
has many years' experience teaching and researching in food
processing, is an essential tool and reference for food scientists
and technologists, and engineers working within the food industry.
Libraries, and research and development groups within all
universities and research establishments where food science, food
studies, food technology, physics and engineering are studied and
taught should have copies of this useful book.

Autor

Dr Peter Smith, University of Lincoln, UK

Inhalt

Applications of fluidization to food processing.

Part 1: Fundamentals of fluidization.

Chapter 1: A description of fluidized bed behaviour.

Chapter 2: Characteristics of aggregative fluidization.

Part 2: Applications.

Chapter 3: Freezing.

Chapter 4: Drying.

Chapter 5: Granulation.

Chapter 6: Gas-solid fluidized bed fermentation.

Chapter 7: Other applications of fluidization

Rezensionen

?The book is well thought out and descriptive enough to inform the
novice, and applied enough to prove a practical reference to
understanding the factors which could be manipulated in order to
optimize processing performance within the food industry.?
(International Journal of Food Science and Technology,
September 2009)

"An essential tool and reference for food scientists and
technologists and engineers working within the food industry."
(Food science and technology abstracts, November 2008)

Produkt-Details

• Erscheint lt. Verlag: 8.5.2008
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Biotechnologie i. d. Chemie • Biotechnology • Chemie • Chemistry • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Lebensmittelforschung u. -technologie
• ISBN-10: 0-470-99541-6 / 0470995416
• ISBN-13: 978-0-470-99541-9 / 9780470995419