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
"An essential tool and reference for food scientists and technologists and engineers working within the food industry." (Food science and technology abstracts, November 2008)
● Covers theory and applications for a wide range of uses
● Written by an experienced teacher of food technology
● A vital tool to aid successful operation of fluidization systems