Advanced Drying Technologies for Foods

1st Edition

Arun S Mujumdar, Hong-Wei Xiao

CRC Press
July 15, 2019 Forthcoming
Reference - 272 Pages - 41 B/W Illustrations
ISBN 9781138584907 - CAT# K377037
Series: Advances in Drying Science and Technology

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This book assembles internationally recognized experts to provide reviews on advanced drying technologies for food. The topics include general discussion of innovative drying technologies and advances in spray, DIC, swell, EHD, impinging steam, superheated steam, pulse combustion, microwave, intermittent batch, IR assisted and other technologies.


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