2 379 kr
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Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.
Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan
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Seid Mahdi Jafari, Narjes Malekjani, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Germany) Malekjani, Narjes (Otto von Guericke University Magdeburg, Magdeburg, Narges Malekjani
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Seid Mahdi Jafari, Hadis Rostamabadi, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, PhD (Isfahan University of Medical Sciences (IUMS). Iran) Rostamabadi, Hadis
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Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan
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Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan
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Seid Mahdi Jafari, D. Julian McClements, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, USA) McClements, D. Julian (University of Massachusetts, Amherst, MA
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Seid Mahdi Jafari, Esra Capanoglu guven, Asli Can Karaca, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Turkey) guven, Esra Capanoglu, Ph.D. (Istanbul Technical University (ITU), Department of Food Engineering, Turkey) Karaca, Asli Can (Associate Professor, Department of Food Engineering at Istanbul Technical University, Esra Capanoglu Guven, Esra Capanoglu
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Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan
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Seid Mahdi Jafari, Iran) Jafari, Seid Mahdi (Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan
3 009 kr