• Advanced drying technologies for foods[electronic resource] /
  • 紀錄類型: 書目-電子資源 : Monograph/item
    杜威分類號: 664/.028
    書名/作者: Advanced drying technologies for foods/ edited by Arun S. Mujumdar and Hong-Wei Xiao.
    其他作者: Mujumdar, Arun S.
    出版者: Boca Raton, FL : : CRC Press,, c2020.
    面頁冊數: 1 online resource.
    標題: Food - Drying.
    標題: Food - Preservation.
    ISBN: 9780367262037
    ISBN: 0367262037
    ISBN: 9781000012316
    ISBN: 100001231X
    ISBN: 9781000005493
    ISBN: 1000005496
    ISBN: 9781000018837
    ISBN: 1000018830
    書目註: Includes bibliographical references and index.
    摘要、提要註: The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development. Features: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applications of superheated steam drying The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness. This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.
    電子資源: https://www.taylorfrancis.com/books/9780367262037
評論
Export
取書館別
 
 
變更密碼
登入