Food Engineering Handbook: Food Process Engineering
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 encapsul…
Read More ↓Title Statements
- Full title :Food Engineering Handbook : Food Process Engineering
Summary
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 encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation, e
Read More ↓Edition Statements
- Publication Date:2014
Publication Statements
- Publisher(s):Taylor and Francis
- Place of Publication:Hoboken
- Language:eng
- Publication Date:2014
Notes
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The Physical Object
- Description:Online-Ressource (654 Seiten)
Edition Identifiers
- ISBN:9781482261660, 1482261669
- oclc:on1020290917
- LC Classification:TP370 .F5673 2014
- Dewey Decimal:664
Table of Contents
Front Cover; Contents; Series Preface; Preface; Acknowledgments; Series Editor; Editors; Contributors; Chapter 1: Membrane Separation; Chapter 2: Size Reduction; Chapter 3: Centrifugation-Filtration; Chapter 4: Crystallization; Chapter 5: Mixing-Emulsions; Chapter 6: Solid-Liquid Extraction; Chapter 7: Supercritical Fluid Extraction; Chapter 8: Chilling and Freezing; Chapter 9: Drying of Foods; Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Chapter 11: Fermentation and Enzymes; Chapter 12: Fluid and Species Transfer in Food Biopolymers.
Chapter 13: Encapsulation of Food Ingredients : Agents and TechniquesChapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Chapter 15: New/Innovative Technologies; Back Cover.
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