Food processing: advances in thermal technologies
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367695477
Date de publication :
7 nov. 2024
Dimensions :
23,4 x 15,6 cm
Poids :
410 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.