Advanced Drying Technologies for Foods /
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles unde...
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| Format: | |
| Language: | eng |
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Boca Raton, FL : CRC Press, Taylor & Francis Group,
2020
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| _version_ | 1826468990854103040 |
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| author | Mujumdar, Arun S., editor Xiao, Hong-Wei, editor |
| author_facet | Mujumdar, Arun S., editor Xiao, Hong-Wei, editor |
| author_sort | Mujumdar, Arun S., editor |
| collection | OCEAN |
| description | The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development. |
| first_indexed | 2024-03-05T16:26:38Z |
| format | |
| id | KOHA-OAI-TEST:558405 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| language | eng |
| last_indexed | 2024-03-05T16:26:38Z |
| publishDate | 2020 |
| publisher | Boca Raton, FL : CRC Press, Taylor & Francis Group, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:5584052020-12-19T17:21:07ZAdvanced Drying Technologies for Foods / Mujumdar, Arun S., editor Xiao, Hong-Wei, editor Boca Raton, FL : CRC Press, Taylor & Francis Group,2020engThe goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development.Includes bibliographical references.The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development.PSZJBLFoodFoodURN:ISBN:9781138584907 |
| spellingShingle | Food Food Mujumdar, Arun S., editor Xiao, Hong-Wei, editor Advanced Drying Technologies for Foods / |
| title | Advanced Drying Technologies for Foods / |
| title_full | Advanced Drying Technologies for Foods / |
| title_fullStr | Advanced Drying Technologies for Foods / |
| title_full_unstemmed | Advanced Drying Technologies for Foods / |
| title_short | Advanced Drying Technologies for Foods / |
| title_sort | advanced drying technologies for foods |
| topic | Food Food |
| work_keys_str_mv | AT mujumdararunseditor advanceddryingtechnologiesforfoods AT xiaohongweieditor advanceddryingtechnologiesforfoods |