Applications of Fluidization in Food Processing / Edition 1

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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.

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Editorial Reviews

From the Publisher
'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)

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Product Details

  • ISBN-13: 9780632064564
  • Publisher: Wiley
  • Publication date: 6/1/2007
  • Edition number: 1
  • Pages: 264
  • Product dimensions: 6.95 (w) x 9.85 (h) x 0.73 (d)

Meet the Author

Dr Peter Smith, University of Lincoln, UK

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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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