Food process engineering and technology

Type Book

Rate 0.0 /5

Abstract: "The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--Publisher's website

Details

Files

Reviews

Download

Title Statements

Full title :Food process engineering and technology / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel

Summary

Edition Statements

Publication Date:2013
Edition:2. edition

Publication Statements

Publisher(s):Academic Press
Place of Publication:Amsterdam
Language:eng
Publication Date:2013

Notes

Previously published in 2009

The Physical Object

Description:xxix, 690 pages : : illustrations ; : 24 cm

Edition Identifiers

ISBN:9780124159235, 0124159230
oclc:ocn965782892
LC Classification:TP370

1. Physical properties of food materials -- 2. Fluid flow -- 3. Heat and mass transfer -- 4. Reaction kinetics -- 5. Elements of process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration and expression -- 9. Centrifugation -- 10. Membrane processes -- 11. Extraction -- 12. Adsorption and ion exchange -- 13. Distillation -- 14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- Thermal processing -- 18. Thermal processes, methods and equipment -- 19. Refrigeration: chilling and freezing -- 20. Refrigeration -- 21. Evaporation -- 22. Dehydration -- 23. Freeze drying (lyophilization) and freeze concentration -- 24. Frying, baking, roasting -- 25. Chemical preservation -- 26. Ionizing irradiation and other non-thermal preservation processes -- 27. Food packaging -- 28. Cleaning, disinfection, sanitation