Food Drying Processing Technology-Modern Food Processing New Technologies (Chinese Edition) - Brossura

Dong Quan

Brossura

ISBN 10: 712200046X ISBN 13: 9787122000460

Casa editrice: Chemical Industry Press, 2012

Riassunto

This book is one of the Modern Food Processing New Technologies. Food drying processing is an important food preservation mean and an important food processing technology, whose development has been highly concerned by food production and research technical staffs. This book in ten chapters introduces the theory of food drying processing, van drying and channel drying, micro drying, spray drying, vacuum drying, freezing drying, penetrating drying, package and storage of dry products, haccp in the process of drying, quality standard and quality test of dry products. To ensure the practicality and guiding role of the book, the author describes the theory, technique, equipment selection and operation of each drying technology in detail and provides enormous production cases. It is a good book for the researchers and engineering technical staffs of food scientific research and production department and an excellent reference book for the teachers and students majoring in food science and engineering, food quality and safety and other relevant subjects.

Dettagli dell'edizione

• Editore: Chemical Industry Press
• Data di pubblicazione: 2012
• Lingua: Cinese
• ISBN 10: 712200046X
• ISBN 13: 9787122000460
• Rilegatura: Paperback
• Numero di pagine: 199
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile