Applications of Fluidization in Food Processing / Edition 1

Applications of Fluidization in Food Processing / Edition 1

by Peter Smith, P. G. Smith
     
 

ISBN-10: 0632064560

ISBN-13: 9780632064564

Pub. Date: 06/01/2007

Publisher: Wiley

Despite the widespread use of fluidization in a large range of food processing operations, the understanding of this technique within the food industry is rather limited. This book redresses this situation by providing comprehensive details of the theory of fluidization, relating this to a number of key applications within the food industry. Contents include

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Overview

Despite the widespread use of fluidization in a large range of food processing operations, the understanding of this technique within the food industry is rather limited. This book redresses this situation by providing comprehensive details of the theory of fluidization, relating this to a number of key applications within the food industry. Contents include details of techniques for drying, freezing, mixing, granulation, instantizing, coating, bioreactions, bioseparations, and the fermentation and culture of micro-organisms. This comprehensive book is a vital tool for food industry personnel, providing core information relevant to successful operation of these techniques resulting in potential commercial advantages.

Product Details

ISBN-13:
9780632064564
Publisher:
Wiley
Publication date:
06/01/2007
Pages:
264
Product dimensions:
6.95(w) x 9.85(h) x 0.73(d)

Table of Contents

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

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