ENGLISH

Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Process Engineering

By Constantina Tzia , Theodoros Varzakas

Book information

Publisher
CRC Press
Year
2014
ISBN
1482261669, 9781482261660
Language
english
Format
PDF
Filesize
12 MB (12381181 bytes)
Series
Contemporary Food Engineering
Edition
1
Pages
672\654
Scanned
yes
Time added
2014-11-17 01:10:12
каталогиПищевая промышленность;Общая технология и теоретичтаблицы

Description

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

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