Food Processing: Advances in Thermal Technologies - - Books - Taylor & Francis Ltd - 9780367337209 - June 28, 2021
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Food Processing: Advances in Thermal Technologies 1st edition

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This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.

248 pages, 31 Line drawings, black and white; 27 Tables, black and white; 31 Illustrations, black an

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 28, 2021
ISBN13 9780367337209
Publishers Taylor & Francis Ltd
Pages 222
Dimensions 240 × 162 × 20 mm   ·   474 g
Language English  
Editor Chakraborty, Sourav (Tezpur University, Assam, India)
Editor Dash, Kshirod Kumar (Tezpur University, Assam, India)

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