J. Peter Clark
Springer New York
2009e druk, 2009
9781441904195
Case Studies in Food Engineering
Learning from Experience
Specificaties
Gebonden, 224 blz.
|
Engels
Springer New York |
2009e druk, 2009
ISBN13: 9781441904195
Rubricering
Onderdeel van serie
Food Engineering Series
Levertijd ongeveer 8 werkdagen
Samenvatting
This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.
Specificaties
ISBN13:9781441904195
Taal:Engels
Bindwijze:gebonden
Aantal pagina's:224
Uitgever:Springer New York
Druk:2009
Serie:Food Engineering Series
Inhoudsopgave
Section 1: Processes Based Largely on Physical Operations.- Dry Mixing.- Snacks and Baking.- Breakfast Cereals.- Pet Foods.- Fruit and Vegetable Juice Processing.- Membrane Processing.- Freeze Drying.- Section 2: Processes Based on Biochemical Reactions and Thermal Treatment.- Continuous Thermal Processing.- Retort Pouch Foods.- Ice Cream.- Sausages and Other Meat Products.- Non-thermal Processing.- Section 3: A few broader topics.- Economic Evaluation.- Design of a New Facility.- How to Tour a Food Plant.- Build New, Expand, or Upgrade?.- Developing Processes.