LIBROS DEL AUTOR: mohammad u h joardder

5 resultados para LIBROS DEL AUTOR: mohammad u h joardder

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  • Heat and Mass Transfer Modelling During Drying
    Azharul Karim / Mohammad U.H. Joardder / Washim Akram
    In food drying, simultaneous heat and mass transfer phenomena take place, and in order to design energy efficient dryers and higher quality dried foods, effective modelling is critical. ...
    Disponible

    129,27 €

  • Heat and Mass Transfer Modelling During Drying
    Azharul Karim / Mohammad U.H. Joardder / Washim Akram
    In food drying, simultaneous heat and mass transfer phenomena take place, and in order to design energy efficient dryers and higher quality dried foods, effective modelling is critical. ...
    Disponible

    344,34 €

  • Food Preservation in Developing Countries
    Mahadi Hasan Masud / Mohammad U. H. Joardder
    This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effect...
    Disponible

    196,30 €

  • State of Bound Water
    Mahadi Hasan Masud / Mohammad U.H. Joardder / Mohammad U.HJoardder / Monjur Mourshed
    This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring techniques of bound water in food materials. The challenges involved with bound wate...
    Disponible

    134,47 €

  • Porosity
    Azharul Karim / Chandan Kumar / Mohammad U.H. Joardder / Mohammad U.HJoardder
    This Brief provides a comprehensive overview of porosity’s effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity’s overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the re...
    Disponible

    67,94 €