Applications of Fluidization to Food Processing
Smith, Peter G. (University of Lincoln)
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...