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商品詳細
Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications.
・ISBN 978-0-367-47216-0 hard GB£ 103.99
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| 著者・編者 | Karim, Azharul / Fawzia, Sabrina / Rahman, Mohammad Mahbubur, |
|---|---|
| シリーズ | (Advances in Drying Science and Technology) |
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2022 |
| ページ数 | 96 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-39612＞ |
解説
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.
Features
- Describes the latest micro-level experimental methods primarily using microimaging techniques
- Presents detailed procedures of applying these techniques in food processing
- Highlights 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 materials
This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.