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Drying of Food Materials: Transport Phenomena
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$51.30
Authors: Kamil Kahveci and Ahmet Cihan (Trakya University, Turkey) 
Book Description:
Drying has been one of the most important techniques used in food preservation for long years. The drying process has to be performed considering energy economy and the quality standards for the product. Therefore, it is of great importance to understand the physical phenomena taking place in the drying processes which is the subject of this book.

Table of Contents:
Preface

1. Introduction, pp. 1-8

2. Structure of Food Materials, pp. 9-12

3. Transport Parameters, pp. 13-56

4. Thermodynamic Equilibrium Relationships, pp. 57-60

5. Drying Kinetics of Food Materials, pp. 61-64

6. Transport Phenomena, pp. 65-144

7. Shrinkage, pp. 145-150

8. Diffusivity, pp. 151-158

9. Conclusion, pp. 159-176

Index

   Binding: Softcover
   Pub. Date: 2008
   ISBN: 978-1-60456-231-6
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Drying of Food Materials: Transport Phenomena