Although many strides have been made in advanced technology to quantitatively explore micro-level structural changes during food drying and processing, there is no comprehensive book that details these developments and therefore the research community and industries are not fully aware of these techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap, based on the authors' comprehensive knowledge and application of microimaging methods in thermal processing. Describes the latest micro-level experimental techniques with focus on microimaging Details procedure of applying these techniques in food processing Covers the current challenges of developing efficient and novel food processing systems Teaches fundamentals of water transport processes and associated morphological changes during thermal processing of food material This book is written for researchers, chemical, food, and industrial engineers, and advanced students seeking to solve industrial problems in advanced food drying and processing.

Book Information
ISBN 9780367472160
Author Azharul Karim
Format Hardback
Page Count 112
Imprint CRC Press
Publisher Taylor & Francis Ltd
Weight(grams) 156g