Applications of Fluidization to Food Processing

摘要

Fluidisation is an important technology used in the food industry for a multitude of purposes. The ability to transform solid particles into fluid-like particles has had a significant influence on our practices of drying, freezing, mixing and fermentation. The author divides the book into two parts: chapters 1 and 2 explore the fundamentals of fluidisation; and chapters 3-7 deal with the applications of fluidisation. All chapters are fully illustrated and referenced. Chapter 1 introduces the principles behind fluidisation techniques, whereas chapter 2 details the mechanisms of heat transfer and the role of mixing in fluidisation processes. These two chapters are excellent introductions to explain the theory of fluidisation for food technology novices, and serve to refresh the knowledge of more experienced process engineers.