http://worldcat.org/entity/work/id/116982478

Applications of fluidization to food processing

Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:. Drying. Freezing. Mixing. Granulation. Fermentation. This important and thorough book, written by Peter Smith, who has many years experience teaching and researching in food processing, is an es.

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