by
Marrone, Teresa.
Call Number
641.44
Publication Date
2014
Format:
Electronic Resources
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0.0521
by
Paajanen, Terri.
Call Number
641.44
Publication Date
2011
Summary
Food dehydration is not just for prunes and raisins any more. Thanks to advances in technology, dehydrating foods at home has become easier than ever, allowing you to lock in food's nutritional value while eliminating the water content that causes foods to grow bacteria and mold. Drying foods also gives you a source of raw, nutrient-rich food that is easily available and requires no additional preparation. The Complete Guide to Drying Foods at Home provides you with all the information necessary for drying fruits, vegetables, meats, herbs, grains, and even dairy products. This book will provi
Format:
Electronic Resources
Relevance:
0.0460
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by
Chen, Xiao Dong.
Call Number
664.0284
Publication Date
2013
Summary
This comprehensive summary of the state of the art and the ideas behind the reaction engineering approach (REA) to drying processes is an ideal resource for researchers, academics and industry practitioners. Starting with the formulation, modelling and applications of the lumped-REA, it goes on to detail the use of the REA to describe local evaporation and condensation, and its coupling with equations of conservation of heat and mass transfer, called the spatial-REA, to model non-equilibrium multiphase drying. Finally, it summarises other established drying models, discussing their features, l
Format:
Electronic Resources
Relevance:
0.0388
by
Chen, Xiao Dong.
Call Number
664.0284
Publication Date
2013
Summary
A comprehensive summary of the state of the art in the reaction engineering approach to drying processes, including modelling, experimentation and applications.
Format:
Electronic Resources
Relevance:
0.0309
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