Food Processing: Advances in Thermal Technologies

This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.

• Format: Hardcover
• Language: English
• ISBN: 0367337207
• ISBN13: 9780367337209
• Release Date: June 2021
• Publisher: CRC Press
• Length: 222 Pages
• Weight: 1.08 lbs.
• Dimensions: 0.6" x 6.1" x 9.2"