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Food Processing: Advances in Thermal Technologies
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Food Processing: Advances in Thermal Technologies
This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.
206 pages, 27 Tables, black and white; 31 Line drawings, black and white; 31 Illustrations, black an
| Media | Böcker Pocketbok (Bok med mjukt omslag och limmad rygg) |
| Releasedatum | 7 november 2024 |
| ISBN13 | 9780367695477 |
| Utgivare | Taylor & Francis Ltd |
| Antal sidor | 222 |
| Mått | 150 × 220 × 10 mm · 410 g |
| Språk | Engelska |
| Redaktör | Chakraborty, Sourav (Tezpur University, Assam, India) |
| Redaktör | Dash, Kshirod Kumar (Tezpur University, Assam, India) |
