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Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications : Advances in Drying Science and Technology - Azharul Karim

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

By: Azharul Karim, Sabrina Fawzia, Mohammad Mahbubur Rahman

eText | 30 December 2021 | Edition Number 1

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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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You Can Find This eBook In

Non-FictionEngineering & TechnologyIndustrial Chemistry & Manufacturing TechnologiesIndustrial ChemistryFood & Beverage TechnologyBiochemical EngineeringEnvironmental ScienceMechanical Engineering & MaterialsMechanical EngineeringChemical EngineeringTechnology in GeneralEngineering in General
SciencePhysicsClassical MathematicsFluid MechanicsMaterials ScienceMechanics of FluidsMathematicsApplied Mathematics

Other Editions and Formats

Paperback

Published: 7th October 2024

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