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Applications of Fluidization to Food Processing

ISBN: 978-0-632-06456-4
Hardcover
264 pages
June 2007, Wiley-Blackwell
US $245.00 Add to Cart

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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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Applications of Fluidization to Food Processing (US $245.00)

-and- Food Processing: Principles and Applications (US $229.95)

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