Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

By: Azharul Karim, Sabrina Fawzia, Mohammad Mahbubur Rahman

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Hardcover | 7 January 2022 | Edition Number 1

At a Glance

Hardcover
108 Pages

Dimensions(cm)
15.6 x 32.2 x 1.3

Hardcover

RRP $200.00

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Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors' comprehensive knowledge and application of microimaging methods in the thermal processing of food.
Features

Describes the latest micro-level experimental methods primarily using microimaging techniques
Presents detailed procedures of applying these techniques in food processing
Highlights the current challenges of developing efficient and novel food processing systems
Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials

This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.

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