Food Engineering Handbook: Food Process Engineering Contributor(s): Varzakas, Theodoros (Editor), Tzia, Constantina (Editor) |
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ISBN: 1482261669 ISBN-13: 9781482261660 Publisher: CRC Press OUR PRICE: $228.00 Product Type: Hardcover - Other Formats Published: November 2014 |
Additional Information |
BISAC Categories: - Technology & Engineering | Food Science - General |
Dewey: 664 |
LCCN: 2014039169 |
Series: Contemporary Food Engineering |
Physical Information: 1.6" H x 6.3" W x 9.1" (2.33 lbs) 672 pages |
Descriptions, Reviews, Etc. |
Publisher 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:
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. |