About this document
Size Reduction in Food Processing by ravi kolakaluri is a document available to read on EtoBox.
Size reduction and separation are important operations in food processing that reduce the size of raw food materials to make them consumable and preservable. All raw materials, including fruits and vegetables, require size reduction through processes like grinding and milling to bring them to an edible form. Size reduction increases surface area and reduces particle size, which has advantages like enhancing heat and mass transfer during processing. Theories of size reduction include Rittinger
- Author
- ravi kolakaluri
- Language
- EN