Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fu
The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.
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Tamara Allaf Karim Allaf Editors
Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fundamental to Industrial Applications
Food Engineering Series Series Editor Gustavo V. Barbosa-Ca´novas, Washington State University, USA Advisory Board Jose´ Miguel Aguilera, Catholic University, Chile Xiao Dong Chen, Monash University, Australia J. Peter Clark, Clark Consulting, USA Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, University of Illinois, USA Miche`le Marcotte, Agriculture & Agri-Food Canada, Canada Michael McCarthy, University of California-Davis, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts Amherst, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjo¨ Roos, University College Cork, Ireland Walter L. Spiess, University of Karlsruhe, Germany Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
For further volumes: http://www.springer.com/series/5996
Tamara Allaf • Karim Allaf Editors
Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fundamental to Industrial Applications
Editors Tamara Allaf ABCAR-DIC Process La Rochelle, France
Karim Allaf University of La Rochelle La Rochelle, France
ISSN 1571-0297 ISBN 978-1-4614-8668-8 ISBN 978-1-4614-8669-5 (eBook) DOI 10.1007/978-1-4614-8669-5 Springer New York Heidelberg Dordrecht London Library of Congress Control Number: 2013948231 © Springer Science+Business Media New York 2014 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors no
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