Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Process Engineering
Theodoros Varzakas, Constantina TziaFood Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineeringmethods 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 selectedprocesses 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.
年:
2014
出版:
1
出版社:
CRC Press
语言:
english
页:
672
ISBN 10:
1482261669
ISBN 13:
9781482261660
系列:
Contemporary Food Engineering
文件:
PDF, 11.81 MB
IPFS:
,
english, 2014