Engineering Properties and Drying Kinetics of Food Materials - Theory of Drying and Mathematical Modeling of Food Materials

The knowledge of drying of foods is very useful in food product development but the obvious gap between conspectuses of drying theory and its practical application calls for concern because many students who studied food science and technology find it difficult to apply theoretical knowledge to develop food product and drying equipment. This is the focus of this book, it explains step by step moisture diffusion pathways and those factors that influence drying. Hence, students and researchers will find the book useful to equip them professionally.

Info autore

A.S. Ajala works as a lecturer in Food Science and Engineering Department, LAUTECH, Nigeria. He won the price of the best PhD thesis for 2013/14 session in LAUTECH. He has more than twenty-two papers in National/International journals in areas of food science & engineering. He serves as editor/reviewer for more than six international journals.

Dettagli sul prodotto

• Autori: Adeladun Stephen Ajala
• Editore: LAP Lambert Academic Publishing
• Lingue: Inglese, Tedesco
• Formato: Tascabile
• Pubblicazione: 12.09.2017
• EAN: 9783659888090
• ISBN: 978-3-659-88809-0
• Pagine: 92
• Categoria: Scienze naturali, medicina, informatica, tecnica > Biologia > Agricoltura, giardinaggio; silvicoltura, pesca, alimentazione