Intermittent and Nonstationary Drying Technologies

Principles and Applications

Nonfiction, Science & Nature, Science, Chemistry, Technical & Industrial, Technology, Food Industry & Science, Manufacturing
Cover of the book Intermittent and Nonstationary Drying Technologies by , CRC Press
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Author: ISBN: 9781351251259
Publisher: CRC Press Publication: September 18, 2017
Imprint: CRC Press Language: English
Author:
ISBN: 9781351251259
Publisher: CRC Press
Publication: September 18, 2017
Imprint: CRC Press
Language: English

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality, relationship among intermittency of drying, microstructural changes, and food quality, microwave assisted pulsed fluidized and spouted bed drying, and cellular level water distribution. Aimed at food engineers, chemical product engineers, pharmaceutical engineers and technologists, plant design engineers, and researchers and students in these areas, this useful reference helps readers:

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality, relationship among intermittency of drying, microstructural changes, and food quality, microwave assisted pulsed fluidized and spouted bed drying, and cellular level water distribution. Aimed at food engineers, chemical product engineers, pharmaceutical engineers and technologists, plant design engineers, and researchers and students in these areas, this useful reference helps readers:

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