Download the fantastic book titled Industrial Drying of Foods written by Christopher G.J. Baker, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "Industrial Drying of Foods", which was released on 31 July 1997. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Cooking genre.
Summary of Industrial Drying of Foods by Christopher G.J. Baker PDF
Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.
Detail About Industrial Drying of Foods PDF
- Author : Christopher G.J. Baker
- Publisher : Springer Science & Business Media
- Genre : Cooking
- Total Pages : 348 pages
- ISBN : 9780751403848
- Release Date : 31 July 1997
- PDF File Size : 53,8 Mb
- Language : English
- Rating : 5/5 from 1 reviews
Clicking on the GET BOOK button will initiate the downloading process of Industrial Drying of Foods by Christopher G.J. Baker. This book is available in ePub and PDF format with a single click unlimited downloads.