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Applications of fluidization to food processing

Author: P G Smith
Publisher: Oxford ; Ames, Iowa : Blackwell Science, ©2007.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
"Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being widely used within the food processing industry, understanding of this important technique is often limited. This book is a tool and reference for food scientists and technologists, and engineers working within the food industry."--BOOK JACKET.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: P G Smith
ISBN: 9780632064564 0632064560
OCLC Number: 86115506
Description: xvii, 244 pages : illustrations ; 25 cm
Contents: A description of fluidized bed behaviour --
Characteristics of aggregative fluidization --
Freezing --
Drying --
Granulation --
Gas-solid fluidized bed fermentation --
Other applications of fluidization.
Responsibility: P.G. Smith.
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Abstract:

Core information for food industry personnel Covers theory and applications for a wide range of uses Written by an experienced teacher of food technology A vital tool to aid successful  Read more...

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The book is well thought out and descriptive enough to inform the novice, and applied enough to prove a practical reference to understanding the factors which could be manipulated in order to Read more...

 
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