Applications of Fluidization to Food Processing
Published on 8. May 2008
264 pages
978-0-470-99541-9 (ISBN)
Description
Fluidization is a technique that enables solid particles to take onsome of the properties of a fluid. Despite being very widely usedwithin the food processing industry, understanding of thisimportant technique is often limited.
Applications of Fluidization to Food Processing sets out theestablished theory of fluidization and relates this to foodprocessing applications, particularly in:
* Drying
* Freezing
* Mixing
* Granulation
* Fermentation
This important and thorough book, written by Peter Smith, whohas many years' experience teaching and researching in foodprocessing, is an essential tool and reference for food scientistsand technologists, and engineers working within the food industry.Libraries, and research and development groups within alluniversities and research establishments where food science, foodstudies, food technology, physics and engineering are studied andtaught should have copies of this useful book.
Reviews / Votes
?The book is well thought out and descriptive enough to inform thenovice, and applied enough to prove a practical reference tounderstanding the factors which could be manipulated in order tooptimize processing performance within the food industry.?(International Journal of Food Science and Technology,September 2009) "An essential tool and reference for food scientists andtechnologists and engineers working within the food industry."(Food science and technology abstracts, November 2008)More details
Other editions
Additional editions
Peter G. Smith
Applications of Fluidization to Food Processing
Software
11/2007
Wiley
€144.57
No shipping information available
Peter G. Smith
Applications of Fluidization to Food Processing
Book
06/2007
Wiley
€280.70
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Content
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
