9780367617547 - drying in the dairy industry: from established technologies to advanced innovations (advances in drying science and technology) (20 Ergebnisse)
Drying in the Dairy Industry : From Established Technologies to Advanced Innovations
Le Floch-fouéré, Cécile (EDT); Schuck, Pierre (EDT); Tanguy, Gaëlle (EDT); Lanotte, Luca (EDT); Jeantet, Romain (EDT)
Sprache: Englisch
Verlag: CRC Press, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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Drying in the Dairy Industry : From Established Technologies to Advanced Innovations
Le Floch-fouéré, Cécile (EDT); Schuck, Pierre (EDT); Tanguy, Gaëlle (EDT); Lanotte, Luca (EDT); Jeantet, Romain (EDT)
Sprache: Englisch
Verlag: CRC Press, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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Drying in the Dairy Industry : From Established Technologies to Advanced Innovations
Le Floch-fouéré, Cécile (EDT); Schuck, Pierre (EDT); Tanguy, Gaëlle (EDT); Lanotte, Luca (EDT); Jeantet, Romain (EDT)
Sprache: Englisch
Verlag: CRC Press, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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- Softcover
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Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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Drying in the Dairy Industry : From Established Technologies to Advanced Innovations
Le Floch-fouéré, Cécile (EDT); Schuck, Pierre (EDT); Tanguy, Gaëlle (EDT); Lanotte, Luca (EDT); Jeantet, Romain (EDT)
Sprache: Englisch
Verlag: CRC Press, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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- Softcover
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Weitere BilderSprache: Englisch
Verlag: CRC Press, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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Taschenbuch. Zustand: Neu. Drying in the Dairy Industry | From Established Technologies to Advanced Innovations | Cécile Le Floch-Fouéré (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2024 | CRC Press | EAN 9780367617547 | Verantwortliche Person für die EU: Taylor & Francis Verlag GmbH, Kaufingerstr. 24, 80331 M…ünchen, gpsr[at]taylorandfrancis[dot]com | Anbieter: preigu.
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Paperback. Zustand: new. Paperback. With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy product…s presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying.Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing stepsThis book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry. With more than 12M tons of dairy powders produced each year globally the drying sector accounts to a large extent for the processing of milk and whey. This book is a synthetic and complete reference work for researchers in academia and industry exploring innovations in drying in the dairy industry. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Sprache: Englisch
Verlag: CRC Press Okt 2024, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall e…nds up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying.Key Features:Presents state-of-the-art information on the production of a variety of different dairy powdersDiscusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probioticsExplains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicityCovers the technology, modelling and control of the processing stepsThis book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry. 298 pp. Englisch.
Sprache: Englisch
Verlag: Taylor & Francis Ltd, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends u…p in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying.Key Features:Presents state-of-the-art information on the production of a variety of different dairy powdersDiscusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probioticsExplains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicityCovers the technology, modelling and control of the processing stepsThis book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
Sprache: Englisch
Verlag: Taylor & Francis Ltd, London, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
- Print-on-Demand
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Paperback. Zustand: new. Paperback. With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy product…s presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying.Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing stepsThis book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry. With more than 12M tons of dairy powders produced each year globally the drying sector accounts to a large extent for the processing of milk and whey. This book is a synthetic and complete reference work for researchers in academia and industry exploring innovations in drying in the dairy industry. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Sprache: Englisch
Verlag: CRC Press, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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Paperback. Zustand: new. Paperback. With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy product…s presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying.Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing stepsThis book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry. With more than 12M tons of dairy powders produced each year globally the drying sector accounts to a large extent for the processing of milk and whey. This book is a synthetic and complete reference work for researchers in academia and industry exploring innovations in drying in the dairy industry. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Sprache: Englisch
Verlag: CRC Press, 2024
Serie: Buch 15 von 18 - Advances in Drying Science and Technology
- Softcover
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