(Izdošanas datums: 28-Dec-2023, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781003807506)
The growing demand of energy accounting in industries is the main challenge for academics and engineers working in chemical processing plants, food industries, and the energy sector. Applied Thermodynamics in Unit Operations addresses this demand and...Lasīt vairāk
(Izdošanas datums: 28-Dec-2023, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781003807483)
The growing demand of energy accounting in industries is the main challenge for academics and engineers working in chemical processing plants, food industries, and the energy sector. Applied Thermodynamics in Unit Operations addresses this demand and...Lasīt vairāk
Azharul Karim, Sabrina Fawzia, Mohammad Mahbubur Rahman
Sērija : Advances in Drying Science and Technology
(Izdošanas datums: 30-Dec-2021, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000482256)
Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community a...Lasīt vairāk
Azharul Karim, Sabrina Fawzia, Mohammad Mahbubur Rahman
Sērija : Advances in Drying Science and Technology
(Izdošanas datums: 30-Dec-2021, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000482317)
Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community a...Lasīt vairāk
Mohammad U.H. Joardder, Washim Akram, Azharul Karim
(Izdošanas datums: 30-Sep-2021, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9780429865534)
Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper he...Lasīt vairāk
Mohammad U.H. Joardder, Washim Akram, Azharul Karim
(Izdošanas datums: 30-Sep-2021, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9780429865527)
Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper he...Lasīt vairāk
This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of e...Lasīt vairāk
This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of e...Lasīt vairāk
Sērija : Advances in Drying Science and Technology
(Izdošanas datums: 18-Sep-2017, EPUB+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781351251259)
The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating paramete...Lasīt vairāk
Sērija : Advances in Drying Science and Technology
(Izdošanas datums: 18-Sep-2017, PDF+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781498784115)
The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating paramete...Lasīt vairāk
This Brief provides a comprehensive overview of porositys effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porositys overall effect on food properties. The chemical...Lasīt vairāk
