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Drying Technology in Food Processing : Unit Operations and Processing Equipment in the Food Industry

By: (Edited by) Narjes Malekjani , (Edited by) Seid Mahdi Jafari

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Ksh 27,900.00

Format: Paperback / Softback

ISBN-10: 0128198958

ISBN-13: 9780128198957

Publisher: Elsevier Science Publishing Co Inc

Imprint: Woodhead Publishing

Country of Manufacture: NL

Country of Publication: GB

Publication Date: May 12th, 2023

Print length: 778 Pages

Weight: 1,244 grams

Dimensions (height x width x thickness): 22.90 x 15.40 x 4.00 cms

Product Classification: Food & beverage technology

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Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.

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