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Applications de la fluidisation au traitement des produits alimentaires.

Applications of fluidization to food processing.

Auteurs : SMITH P. G.

Type de monographie : Ouvrage

Résumé

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).

Détails

  • Titre original : Applications of fluidization to food processing.
  • Identifiant de la fiche : 2007-2375
  • Langues : Anglais
  • Édition : Blackwell - Royaume-uni/Royaume-uni
  • Date d'édition : 2007
  • ISBN : 9780632064564
  • Source : Source : 264 p. (17.5 x 24.8); fig.; tabl.; ref.; index; GBP 105.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation