A book on the basic science of cake formation which offers standardized procedures for measuring the critical factors in caking problems. Problem-oriented, this book is intended for applied scientists and engineers dealing with caking, and includes basic concepts application and solution guidelines. The principles of cake formation are conveyed in a simplified manner and do not require extensive knowledge of mathematics, chemistry, or physics. Caking is a recurrent problem in many industries including soap and detergents, ...
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A book on the basic science of cake formation which offers standardized procedures for measuring the critical factors in caking problems. Problem-oriented, this book is intended for applied scientists and engineers dealing with caking, and includes basic concepts application and solution guidelines. The principles of cake formation are conveyed in a simplified manner and do not require extensive knowledge of mathematics, chemistry, or physics. Caking is a recurrent problem in many industries including soap and detergents, consumer products, fertilizers, inorganic chemicals, pharmaceuticals, and many other basic products.
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