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.
Table of Content
Applications of fluidization to food processing.
Part 1: Fundamentals of fluidization.
Chapter 1: A description of fluidized bed behaviour.
Chapter 2: Characteristics of aggregative fluidization.
Part 2: Applications.
Chapter 3: Freezing.
Chapter 4: Drying.
Chapter 5: Granulation.
Chapter 6: Gas-solid fluidized bed fermentation.
Chapter 7: Other applications of fluidization
About the author
Dr Peter Smith, University of Lincoln, UK
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