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Titre : |
Drying technologies for foods : fundamentals and applications
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Auteur(s) : |
Prabhat K. Nema, Éditeur scientifique
Barjinder Pal Kaur, Éditeur scientifique Arun S. Mujumdar, Éditeur scientifique |
Type de document : | Livre |
Sujets : | SECHAGE ; SECHOIR ; CONSERVATION ; DESHYDRATATION OSMOTIQUE ; POMPE A CHALEUR ; RESEAU DE NEURONES ; LYOPHILISATION ; SECHAGE PAR DISPERSION ; SECHAGE SOUS VIDE ; TRAITEMENT AUX ULTRASONS ; TRAITEMENT SUR LIT FLUIDISE ; TRAITEMENT AUX MICROONDES Aliments ; Conditionnement ; Aliments -- Emballage ; Sécurité ; Microondes ; Plantes médicinales ; Cacao ; Café ; Champignons ; Protéines ; Acide ascorbique ; Antioxydants ; Ultrasons ; Aliments -- Séchage ; Lyophilisation ; Graines ; Fruits ; Légumes ; Aliments déshydratés ; Modèles mathématiques |
Résumé : |
Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques allowing them to succeed commercially in their ventures as well as to fulfill consumer-demand for high-quality products. Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles, classification and selection, different types of conventional and modern techniques, drying of different fo[...]
Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques allowing them to succeed commercially in their ventures as well as to fulfill consumer-demand for high-quality products. Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles, classification and selection, different types of conventional and modern techniques, drying of different food materials, advances in packaging of dried products, control and safety, energy calculation, modeling to advances in food drying.
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Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2019 |
Collection : | Food science and technology |
Format : | 1 vol. (XVII-771 p.) / ill. en noir et blanc et en coul., couv. ill. en coul. / 26 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
1 Fundamentals of Drying
1 Fundamentals of Drying |
Langue(s) : | Anglais |
Identifiant : | 978-1-138-73308-4 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209475 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
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Palaiseau | Vert | UV Procédés - Opérations unitaires -Technologies | UV5 NEM | Papier | Empruntable Disponible |