Drying has been one of the most important techniques used in food preservation for long years. The drying process has to be performed considering energy economy and the quality standards for the product. Therefore, it is of great importance to understand the physical phenomena taking place in the drying processes which is the subject of this book.
| ISBN: | 9781604562316 |
| Publication date: | 1st December 2008 |
| Author: | Kamil Kahveci, Ahmet Cihan |
| Publisher: | Nova Science Publishers an imprint of Nova Science Publishers Inc |
| Format: | Paperback |
| Pagination: | 205 pages |
| Genres: |
Food and beverage technology |