Zeki Berk
Elsevier Science
e druk, 2013
9780124159235
Food Process Engineering and Technology
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2013
ISBN13: 9780124159235
Rubricering
Onderdeel van serie
Food Science and Technology
Levertijd ongeveer 8 werkdagen
Samenvatting
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.
Specificaties
Inhoudsopgave
Introduction-"Food is Life" <p>1. Physical Properties of Food Materials2. Fluid Flow3. Heat and Mass Transfer, Basic Principles4.. Reaction Kinetics5. Elements of Process Control6. Size Reduction7. Mixing8. Filtration9. Centrifugation10. Membrane Processes11. Extraction12. Adsorption and Ion Exchange13. Distillation14. Crystallization and Dissolution15. Extrusion16. Spoilage and Preservation of Foods17. Thermal Processing18. Thermal Processes, Methods and Equipment19. Refrigeration-Chilling and Freezing20. Refrigeration-Equipment and Methods21. Evaporation22. Dehydration23. Freeze-Drying (lyophilization) and Freeze Concentration24. Frying, Baking, Roasting25. Chemical Preservation26. Ionizing Irradiation and other Non-Thermal Preservation27. Food Packaging28. Cleaning, Disinfection, Sanitation</p> <p>Appendices: Tables and Figures</p>