Tecnologia alimentare 1
La classe delle operazioni unitarie di disidratazione per la conservazione dei prodotti alimentari
- Bruno Zanoni,
The volume represents a complete and updated manual on the dehydration of food products describing all the technical methods known to date, together with the phenomenology of the operations and the principles for the design and control of dehydrated foods. A significant role is also assigned to the mathematical prediction of the effectiveness of the operations aimed at obtaining a food product with reduced technological damage, as well as to the description of the functional schemes of the plants.
- Keywords:
- Alimentazione,
- Biotecnologie,
- Chimica,
- Tecnologia alimentare,
- DOI: 10.36253/88-8453-434-8
- Series: Strumenti per la didattica e la ricerca
- Scientific Board: Consiglio Editoriale FUP 2003-2006
- Language: Italian
- Subjects: Agriculture
Purchase
University of Florence, Italy - ORCID: 0000-0002-9020-6883
- Publication Year: 2006
- Pages: 134
- eISBN: 88-8453-434-8
- Content License: CC BY-NC-ND 2.5 IT
- © 2006 Author(s)
- Publication Year: 2006
- Pages: 134
- ISBN: 88-8453-435-6
- Content License: CC BY-NC-ND 2.5 IT
- © 2006 Author(s)
- Publication Year: 2006
- eISBN: 978-88-9273-924-6
- Content License: CC BY-NC-ND 2.5 IT
- © 2006 Author(s)
Bibliographic Information
Book Title
Tecnologia alimentare 1
Book Subtitle
La classe delle operazioni unitarie di disidratazione per la conservazione dei prodotti alimentari
Authors
Bruno Zanoni
Peer Reviewed
Number of Pages
134
Publication Year
2006
Copyright Information
© 2006 Author(s)
Content License
Metadata License
Publisher Name
Firenze University Press
DOI
10.36253/88-8453-434-8
ISBN Print
88-8453-435-6
eISBN (pdf)
88-8453-434-8
eISBN (xml)
978-88-9273-924-6
Series Title
Strumenti per la didattica e la ricerca
Series ISSN
2704-6249
Series E-ISSN
2704-5870
Views
Export Citation
Suggested Books
