Food Processing: Advances in Thermal Technologies - - Books - Taylor & Francis Ltd - 9780367695477 - November 7, 2024
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Food Processing: Advances in Thermal Technologies

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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.

206 pages, 27 Tables, black and white; 31 Line drawings, black and white; 31 Illustrations, black an

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 7, 2024
ISBN13 9780367695477
Publishers Taylor & Francis Ltd
Pages 222
Dimensions 150 × 220 × 10 mm   ·   410 g
Language English  
Editor Chakraborty, Sourav (Tezpur University, Assam, India)
Editor Dash, Kshirod Kumar (Tezpur University, Assam, India)

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