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Advanced Drying Technologies for Foods

with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for;

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Drying Technologies for Foods

Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles, classification and;

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Advanced Drying Technologies

quality products, this thoroughly updated resource addresses cutting-edge drying technologies for numerous materials such as high-valued, heat;

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Drying Technologies for Biotechnology and Pharmaceutical Applications

drug product development. Drying Technologies for Biotechnology and Pharmaceutical Applications discusses the state-of-the-art;

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Sprays

discussed include charged-spray technologies and their application in technology; spray drying to produce dried foods and vegetables; spray drying;

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Freeze-Drying Technology in Foods

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Handbook on Spray Drying Applications for Food Industries

a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted;

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Handbook of Drying of Vegetables and Vegetable Products

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The;

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Encapsulated and Powdered Foods

sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture;

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Process-Induced Food Toxicants

, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential;

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Drying and Energy Technologies

This book provides a comprehensive overview of essential topics related to conventional and advanced drying and energy technologies;

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Intermittent and Nonstationary Drying Technologies

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications;

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Intermittent and Nonstationary Drying Technologies

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications;

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Modern Drying Technology, Volume 3

pharmaceutical ingredients, and fragile aerogels can be preserved during drying, and how spray drying and spray fluidized bed processes can be used for;

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Freeze-Drying of Pharmaceutical and Food Products

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried;

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Mathematical Modeling and Numerical Techniques in Drying Technology

in Drying Technology is an indispensable reference for drying, chemical, mechanical, industrial, agricultural, and process engineers; applied;

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Porosity

various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability;

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Heat and Mass Transfer in Drying of Porous Media

of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous;

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Heat and Mass Transfer in Drying of Porous Media

of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous;

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Processing Foods

industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the;

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Processing Foods

industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 2

and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.;

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Operations in Food Refrigeration

The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as;

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Operations in Food Refrigeration

The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as;

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Modern Drying Technology, Volume 4

for solid wood and other biomass sources, and sludge thermal processing. Other Volumes and Sets: Volume 1 - Modern Drying Technology;

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Modern Drying Technology 2

Volume 1: Diverse model types for the drying of products and the design of drying processes (short-cut methods, homogenized, pore network, and;

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