Food process engineering and technology
by Berk, Zeki
"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.
Read More ↓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
"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.
Read More ↓Edition Statements
- Publication Date:©2013
- Edition:Second 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:0124159230, 9780124159235, 9789351073451, 9351073459
- oclc:ocn844308293
- LC Classification:TP370
- Dewey Decimal:664
Table of Contents
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.
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