Sonstiges, Englisch, Band Volume 25, 180 Seiten, Format (B × H): 125 mm x 142 mm, Gewicht: 200 g
Reihe: Diffusion Foundations
Sonstiges, Englisch, Band Volume 25, 180 Seiten, Format (B × H): 125 mm x 142 mm, Gewicht: 200 g
Reihe: Diffusion Foundations
ISBN: 978-3-0357-2645-9
Verlag: Trans Tech Publications
This volume is a collection of papers describing recent trends in the development, and application of the heat and mass transfer processes in the field of food preservation, namely the technologies of osmotic dehydration, vacuum drying, freeze drying, cooling, superheated steam drying, heat pump drying and spray drying.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Obtaining Food Flours through the Drying of Tamarind FruitsIntermittent Drying of Rice Grains with Husk: Modelling and ExperimentationHeat Transfer in the Cooling, Freezing and Post-Freezing of Liquid Food: Modeling and SimulationFoam-Mat Drying Process of Duck Egg WhiteDrying of Oblate Spheroidal Solids via Model Based on the Non-Equilibrium ThermodynamicsOsmotic Dehydration of Cassava Cubes: Kinetic Analysis and OptimizationCooling and Freezing of Cashew Apple Using Computational Fluid DynamicsDrying of Ceramic Bricks: Thermal and Mass Analysis via CFDMetal Adsorption in Biomass: Fundamentals and Application




