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| #6185231 in Books | Springer | 1997-07-31 | Original language:English | PDF # 1 | 9.21 x.88 x6.14l,1.40 | File type: PDF | 309 pages | |
Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not all, cases it involves the application of thermal energy, which causes water to evaporate into the vapour phase. In practice, this definition encompasses a number of technologies which differ markedly in, for example, the manner in which energy is supplied to the foodstuff and...
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