Applications of Fluidization in Food Processing.pdf

Despite the widespread use of fluidization in a large range of food processing operations, the understanding of this technique within the food industry is rather limited. This book redresses this situation by providing comprehensive details of the theory of fluidization, relating this to a number of key applications within the food industry. Contents include details of techniques for drying, freezing, mixing, granulation, instantizing, coating, bioreactions, bioseparations, and the fermentation and culture of micro-organisms. This comprehensive book is a vital tool for food industry personnel, providing core information relevant to successful operation of these techniques resulting in potential commercial advantages.