Barjindar Pal Kaur – författare
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6 produkter
Drying Technologies for Foods: Part-I
Fundamentals & Applications
Av Prabhat Nema, Barjindar Pal Kaur m. fl.
Häftad, 2015
1667 kr
Lägg i varukorg
This book has been written with the aim of presenting the fundamental knowledge required for the selection and technical design of appropriate drying systems in a systematic and progressive manner. The book consists of 15 chapters, with the first chapter dedicated to the fundamental principles and …
Drying Technologies for Foods: Part-II
Fundamentals & Applications
Av Prabhat K. Nema, Barjindar Pal Kaur m. fl.
Häftad, 2016
1667 kr
Lägg i varukorg
The second part comprises of 14 chapters presenting comprehensive yetconcise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This volume also covers recent technologies and trends in …
Drying Technologies for Foods: Part-III
Fundamentals & Applications
Av Prabhat Nema, Barjindar Pal Kaur m. fl.
Häftad, 2020
1770 kr
Lägg i varukorg
Drying is a crucial industrial process for the preservation and processing of food products. The food industry is continuously searching for cost-effective and energy-efficient drying techniques to remain competitive and meet the demand for high-quality dried food products. Despite the substantial …
Drying Technologies for Foods: Part-I
Fundamentals & Applications
Av Prabhat K. Nema, Barjindar Pal Kaur m. fl.
Inbunden, 2015
3313 kr
Lägg i varukorg
This book has been written with the aim of presenting the fundamental knowledge required for the selection and technical design of appropriate drying systems in a systematic and progressive manner. The book consists of 15 chapters, with the first chapter dedicated to the fundamental principles and …
Drying Technologies for Foods: Part-II
Fundamentals & Applications
Av Prabhat K. Nema, Barjindar Pal Kaur m. fl.
Inbunden, 2016
3313 kr
Lägg i varukorg
This book, which is the second volume in the series, focuses on innovative and cutting-edge drying techniques for food and biological materials. It is comprised of 14 chapters that provide comprehensive yet concise coverage of various novel drying methods, including vacuum drying, refractance …
Drying Technologies for Foods: Part-III
Fundamentals & Applications
Av Prabhat K. Nema, Barjindar Pal Kaur m. fl.
Inbunden, 2020
3313 kr
Lägg i varukorg
Drying is an essential process in the food industry for the preservation and processing of food products. The industry is always seeking cost-effective and energy-efficient drying techniques to achieve commercial success and meet the demand for high-quality dried food products. Despite the …
