Name: Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (Advances in Drying Science and Technology) (en Inglés)
SKU: 62973841
Price: 64.86 USD
Availability: InStock
Author: Azharul Karim; Sabrina Fawzia; Mohammad Mahbubur Rahman

portada Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (Advances in Drying Science and Technology) (en Inglés)

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (Advances in Drying Science and Technology) (en Inglés)

Formato

Libro Físico

Editorial

Crc Press

Autor

Azharul Karim; Sabrina Fawzia; Mohammad Mahbubur Rahman

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9780367496999

N° edición

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (Advances in Drying Science and Technology) (en Inglés)

Azharul Karim; Sabrina Fawzia; Mohammad Mahbubur Rahman (Autor) · Crc Press · Tapa Blanda

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Reseña del libro "Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (Advances in Drying Science and Technology) (en Inglés)"

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.