Dehydration of Foods (Food Engineering Series)

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  • This much-needed account of the physical, chemical and biological aspects of water in foods and its relation to dehydration is the first of its kind. Changes occurring in during the dehydration process are characterized, followed by the indentification of the different stages during drying, the simultaneous heat and mass transfer mechanisms and moisture migration theories. Finally, dehydration methods commonly used in food processes are discussed in detail. 134 line illustrations. 11 halftones.
  • Author:
    Humberto Vega-Mercado
    Binding:
    Hardcover
    Dewey Decimal Number:
    668.0284
    EAN:
    9780412064210
    Edition:
    1st
    ISBN:
    0412064219
    Label:
    Springer
    Languages:
    English
    List Price:
    $195.00
    Manufacturer:
    Springer
    Number Of Items:
    1
    Number Of Pages:
    330
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1996-06-30
    Publisher:
    Springer
    Studio:
    Springer
    Title:
    Dehydration of Foods (Food Engineering Series)

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