Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (e-bog) af Rahman, Mohammad Mahbubur

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications e-bog

802,25 DKK (inkl. moms 1002,81 DKK)
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 ...
E-bog 802,25 DKK
Forfattere Rahman, Mohammad Mahbubur (forfatter)
Forlag CRC Press
Udgivet 30 december 2021
Længde 96 sider
Genrer Food and beverage technology
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9781000482256
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. FeaturesDescribes the latest micro-level experimental methods primarily using microimaging techniquesPresents detailed procedures of applying these techniques in food processingHighlights 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 materialsThis book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.