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Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in: • Drying • Fr…
Meat freezing: a source book
by Leddy, Kathleen F., Berry, Brad W.
fromDevelopments in food science
0
Type: Book
"This comprehensive reference/text covers a wide variety of conventional and potential food preservation techniques with practical value for industrial and academic food scientists, technologists, and engineers."--BOOK JACKET. "With over 2900 references, tables, and drawings, th…
The Food Properties Handbook, Second Edition" is the source for data on the physical, thermal, and thermodynamic properties of foods. This new edition features the latest information available on data, measurement, predictions, and applications. It offers more focus on new measu…
Text and step-by-step illustrations describe various techniques for preserving and freezing foods.
Food engineering laboratory manual
by Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas
0
Type: Book
Food engineering laboratory manual
by Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas
0
Type: Book
