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Applications of fluidization to food processing.

Author(s) : SMITH P. G.

Type of monograph: Book

Summary

This book sets out the established theory of fluidization and relates this to food processing applications, particularly in drying, freezing, mixing, granulation and fermentation. Extract from the table of contents: fundamentals of fluidization: a description of fluidized bed behaviour; characteristics of aggregative fluidization (heat transfer; mass transfer; mixing and segregation of dissimilar particles; examples of fluidized bed segregation); applications: freezing (low-temperature preservation of foods; freezing rate and freezing point of foods; prediction of freezing time; design of fluidized bed freezers; applications of fluidized bed freezing); drying; granulation; gas-solid fluidized bed fermentation; other applications of fluidization (blanching; sterilization; freeze-drying).

Details

  • Original title: Applications of fluidization to food processing.
  • Record ID : 2007-2375
  • Languages: English
  • Publication: Blackwell - United kingdom/United kingdom
  • Publication date: 2007
  • ISBN: 9780632064564
  • Source: Source: 264 p. (17.5 x 24.8); fig.; tabl.; ref.; index; GBP 105.
  • Document available for consultation in the library of the IIR headquarters only.

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