ÍndiceApplications of Fluidization to Food Processing by Peter G. Smith
3 participantes
Página 1 de 1.
Applications of Fluidization to Food Processing by Peter G. Smith
Manfenix Lun Ene 16, 2012 1:43 pm
Table of Contents
Part One: Fundamentals of Fluidization
Chapter 1
A Description of Fluidized Bed Behaviour
Chapter 2
Characteristics of Aggregative Fluidization
Part Two: Applications
Chapter 3
Freezing
Chapter 4
Drying
Chapter 5
Granulation
Chapter 6
Gas-Solid Fluidized Bed Fermentation
Chapter 7
Other Applications of Fluidization
Contraseña: Avibert
Manfenix- Admin
- Mensajes : 3445
Fecha de inscripción : 20/03/2010
Localización : Argentina -
eric2099- Mensajes : 96
Fecha de inscripción : 05/10/2016
Contenido patrocinado
Temas similares» Extrusion Processing Technology - Food and Non-Food Biomaterials ♦ Jean-Marie Bouvier, Osvaldo H. Campanella
» Encapsulation Technologies for Active Food Ingredients and Food Processing by Nicolaas Jan Zuidam and Viktor A. Nedovic
» Fats and Oils Formulating and Processing for Applications by Richard D. O’Brien
» The Chemical Physics of Food ♦ edited by Professor Peter Belton
» Soy Applications in Food by Mian N. Riaz, Ph.D.
» Encapsulation Technologies for Active Food Ingredients and Food Processing by Nicolaas Jan Zuidam and Viktor A. Nedovic
» Fats and Oils Formulating and Processing for Applications by Richard D. O’Brien
» The Chemical Physics of Food ♦ edited by Professor Peter Belton
» Soy Applications in Food by Mian N. Riaz, Ph.D.
Página 1 de 1.
Permisos de este foro:
No puedes responder a temas en este foro.