Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications (PDF)
This book details developments in advanced technology to explore micro-level structural changes during food processing. It is based on the authors' comprehensive knowledge and application of microimaging methods in thermal processing.
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This book details developments in advanced technology to explore micro-level structural changes during food processing. It is based on the authors' comprehensive knowledge and application of microimaging methods in thermal processing.
Dr Sabrina Fawzia is currently working as a senior lecturer in civil engineering at Queensland University of Technology, Australia. She is a structural engineering expert and research focuses on development of the high performance structural members and structural strengthening/ retrofitting by using Fiber reinforced polymer (FRP) material technology. Through her scholarly, innovative, high quality research she has established her national and international standing. Dr Fawzia's excellence in research has been demonstrated by high quality refereed publications (98 publications: 1795 citations, h-index=21 Google Scholar), two ARC LIEF grants
Dr. Mohammad Mahbubur Rahman received his Ph.D. degree from Queensland University of Technology (QUT), Australia, in 2018. Currently, he is working as a visiting research fellow at the Queensland University of Technology (QUT). He received his BSc Degree in Electrical and Electronic Engineering (EEE) from the Chittagong University of Engineering and Technology (CUET), Bangladesh, in 2010 and Master of Engineering Science from the University of Malaya (UM), Malaysia in 2014. His research interest includes mathematical modelling, drying process optimization, and renewable energy.
- Autoren: Azharul Karim , Sabrina Fawzia , Mohammad Mahbubur Rahman
- 2021, 1. Auflage, 108 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 1000482251
- ISBN-13: 9781000482256
- Erscheinungsdatum: 30.12.2021
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- Dateiformat: PDF
- Grösse: 12 MB
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