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Applications of fluidization to food processing /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford ; Ames, Iowa :
Blackwell Science,
Ã2007.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
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| 049 | |a UAMI | ||
| 100 | 1 | |a Smith, P. G. |q (Peter Geoffrey), |d 1954- |1 https://id.oclc.org/worldcat/entity/E39PCjCKWcgF366hpTHVTHxYyd | |
| 245 | 1 | 0 | |a Applications of fluidization to food processing / |c P. G. Smith. |
| 260 | |a Oxford ; |a Ames, Iowa : |b Blackwell Science, |c Ã2007. | ||
| 300 | |a 1 online resource (xvii, 244 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes nomenclature definitions and bibliographical references at chapter ends, and index. | ||
| 505 | 0 | 0 | |g Part one. |t Fundamentals of fluidization ; |t A description of fluidized bed behaviour -- |t Characteristics of aggregative fluidization -- |g Part two. |t Applications ; |t Freezing -- |t Drying -- |t Granulation -- |t Gas-solid fluidized bed fermentation -- |t Other applications of fluidization. |
| 520 | |a 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, and fermentation. This book 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 this useful book. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Fluidization. | |
| 650 | 0 | |a Fluid dynamics. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 6 | |a Fluidisation. | |
| 650 | 6 | |a Dynamique des fluides. | |
| 650 | 7 | |a Fluid dynamics |2 fast | |
| 650 | 7 | |a Fluidization |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 758 | |i has work: |a Applications of fluidisation in food processing (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGk7PRcqTMFg7pPQvchcrm |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 1 | |z 9780632064564 | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=350939 |z Texto completo |
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