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Applications of Fluidization to Food Processing
ISBN: 978-0-632-06456-4
Hardcover
264 pages
June 2007, Wiley-Blackwell
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  • Description
  • Table of Contents
  • Author Information
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