Applications Of Fluidization To Food Processing

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.

Dr Peter Smith, University of Lincoln, UK

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 optimize processing performance within the food industry. (International Journal of Food Science and Technology, September 2009)
"An essential tool and reference for food scientists and technologists and engineers working within the food industry." (Food science and technology abstracts, November 2008)

Applications of fluidization to food processing.
Part 1: Fundamentals of fluidization.
Chapter 1: A description of fluidized bed behaviour.
Chapter 2: Characteristics of aggregative fluidization.
Part 2: Applications.
Chapter 3: Freezing.
Chapter 4: Drying.
Chapter 5: Granulation.
Chapter 6: Gas-solid fluidized bed fermentation.
Chapter 7: Other applications of fluidization