Food processing: principles and applications

edited by J. Scott Smith and Y.H. Hui.

Food biochemistry and food processing

Edition

1st ed.

ISBN/ISSN

9780813803784

Collation

xiv, 769 p. : ill. ; 27 cm.

Series Title

-

Call Number

[ITP-LIB-65]

Functional food product development

Edition

-

ISBN/ISSN

9781405178761

Collation

xiv, 512 p. : ill. (some col.), maps ; 25 cm.

Series Title

Functional food science and technology series

Call Number

[ITP-LIB-62]

Physical chemistry of foods

Edition

-

ISBN/ISSN

0824793552

Collation

xiii, 807 p. : ill. ; 24 cm.

Series Title

Food science and technology (Marcel Dekker, Inc.) ; 121

Call Number

[ITP-LIB-35]

Food processing technology: principles and practice

Edition

2nd ed.

ISBN/ISSN

0849308879

Collation

xxxi, 575 p. : ill. ; 25 cm.

Series Title

Woodhead Publishing in food science and technology

Call Number

[ITP-LIB-16]

Computer applications in food technology: use of spreadsheets in graphical, s…

edited by R. Paul Singh.

Drying technologies in food processing

Drying is of fundamental importance in most sectors of food processing. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the proc…