Applications of Fluidization to Food ProcessingISBN: 978-0-632-06456-4
Hardcover
264 pages
June 2007, Wiley-Blackwell
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Fluidization is a technique that enables solid particles to take on
some of the properties of a fluid. Despite being very widely used
within the food processing industry, understanding of this
important technique is often limited.
Applications of Fluidization to Food Processing sets out the
established theory of fluidization and relates this to food
processing applications, particularly in:
• Drying
• Freezing
• Mixing
• Granulation
• Fermentation
This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book.