Limit this search to....

Food Engineering Handbook: Food Process Engineering
Contributor(s): Varzakas, Theodoros (Editor), Tzia, Constantina (Editor)
ISBN: 1482261669     ISBN-13: 9781482261660
Publisher: CRC Press
OUR PRICE:   $228.00  
Product Type: Hardcover - Other Formats
Published: November 2014
Qty:
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:

  • 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.