Applications of Fluidization to Food ProcessingISBN: 978-0-632-06456-4
Hardcover
264 pages
June 2007, Wiley-Blackwell
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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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