Food Engineering Handbook: Food Engineering Fundamentals
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to cha…
Read More ↓Title Statements
- Full title :Food Engineering Handbook : Food Engineering Fundamentals.
Summary
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
Read More ↓Edition Statements
- Publication Date:©2014.
Publication Statements
- Publisher(s):CRC Press
- Place of Publication:London
- Language:eng
- Publication Date:©2014.
The Physical Object
- Description:1 online resource (596 pages).
Edition Identifiers
- ISBN:9781482261707, 1482261707
- oclc:on1058505324
- LC Classification:TP370 ǂb .F567 2015eb
- Dewey Decimal:664
Table of Contents
Front Cover -- Contents -- Series Preface -- Preface -- Acknowledgments -- Series Editor -- Editors -- Contributors -- Chapter 1: Introduction -- Chapter 2: Mass and Energy Balances -- Chapter 3: Fundamental Notes on Chemical Thermodynamics -- Chapter 4: Heat Transfer -- Chapter 5: Steam Generation : Distribution -- Chapter 6: Heat Exchangers -- Chapter 7: Rheology in Use : A Practical Guide -- Chapter 8: Fluid Mechanics in Food Process Engineering -- Chapter 9: Diffusion -- Chapter 10: Absorption -- Chapter 11: Distillation for the Production of Fortification Spirit -- Chapter 12: Food Products Evaporation -- Chapter 13: Food Irradiation Processing -- Chapter 14: Food Formulation -- Chapter 15: Reaction Kinetics -- Back Cover.
Read More ↓Subjects
Writers
More from this Series
No reviews yet. Be the first to rate this work.
Related Works
more →
Novel food processing technologies
Food science and technology
Novel food processing technologies
Thermal technologies in food processing
Strategies of multinationals in Central and Eastern Europe: innovation systems and embeddedness
Chobanova, Yordanka
The Croatian food and drink market
The Croatian food and drink market
Food science and technology
Food science and technology
Files & Downloads
-
Food Engineering Handbook, Two Volume Set: Food E…
PDF · 11.9 MB · updated -
Food Engineering Handbook : Food Engineering Fund…
PDF · 76.6 MB · updated
Rate & Review