Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Smith (University of Lincoln, UK) sets out the established theory of fluidization and relates it to food processing applications, particularly in drying, freezing, mixing, granulation, and fermentation. Two chapters on fundamentals describe fluidized bed behavior and characteristics of aggregative fluidization. These chapters provide the foundation in heat transfer, mass transfer, and particle mixing necessary for understanding the applications presented in the chapters that follow. There is material on the use of gas-solid fluidized beds as novel bioreactors for fermentation reactions and the culture of micro-organisms, and for blanching, roasting, explosion puffing, sterilization, and atmospheric pressure drying. The use of liquid-solid fluidization as a turbulence promoter in ultrafiltration and in sterilization is outlined, and its use as a bioreactor is described in situations where the liquid phase is the substrate and the solid phase takes the form of immobilized enzyme beads. The book will be useful as a reference for students and professionals in food science and food technology, and engineers working in the food industry. Annotation ©2007 Book News, Inc., Portland, OR (booknews.com)
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
This important and thorough book, written by Peter Smith, who has many years' experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book.
