Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications
商品資訊
系列名：Advances in Drying Science and Technology
ISBN13：9780367496999
出版社：PBKTYFRL
作者：Azharul (Queensland University of Technology Karim Brisban Australia); Sabrina (Queensland University of Technology Fawzia Brisbane Australia); Mohammad Mahbubur Rahman
出版日：2024/10/07
裝訂／頁數：平裝／96頁
規格：15.2cm*22.9cm (高/寬)
商品簡介
Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors comprehensive knowledge and application of microimaging methods in the thermal processing of food.
Features
- Describes the latest micro-level experimental methods primarily using microimaging techniques
- Presents detailed procedures of applying these techniques in food processing
- Highlights the current challenges of developing efficient and novel food processing systems
- Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials
This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
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