000			02025cam a2200289zu 4500
001			88962793
003			FRCYB88962793
005			20250429180502.0
006			m o d
007			cr un
008			250429s2023 fr | o|||||0|0|||eng d
020			_a9780128198957
035			_aFRCYB88962793
040			_aFR-PaCSA _ben _c _erda
100	1		_aJafari, Seid Mahdi
245	0	1	_aDrying Technology in Food Processing _bUnit Operations and Processing Equipment in the Food Industry _c['Jafari, Seid Mahdi', 'Malekjani, Narjes']
264		1	_bWoodhead Publishing _c2023
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aJafari, Seid Mahdi
700	0		_aMalekjani, Narjes
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88962793 _qtext/html _a
520			_aDrying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. - Thoroughly explores novel applications of drying unit operations in food industries - Strives to help improve the quality and safety of food products with drying technology - Reviews alternatives for drying operations
999			_c1322465 _d1322465