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Handbook of frozen food processing and packaging
by Sun, Da-Wen
fromContemporary food engineering
0
Type: Book
This book •Discusses quality and safety issues for each frozen food category in individual chapters, ensuring comprehensive coverage •Covers fundamental aspects of freezing such as glass transition, microbiology of frozen foods, thermophysical properties, and freezing process mo…
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. This book is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of …
Food dehydration
0
Type: Book
Abstract: A comprehensive review of the principles and applications of food dehydration technology is presented to promote an understanding of the mechanisms of the drying processes and to encourage practical developments in the field. Volume 1 provides information on the physic…
"This book assists the process development engineer, the process engineer, and the plant engineer in selecting drying equipment. The criteria to be observed are discussed. The procedure concerning the selection of an industrial dryer always starts with the gathering of results o…
High pressure processing of foods
by Doona, Christopher J., Feeherry, Florence E.
fromIFT Press series
0
Type: Book
"Drawing from the best of the widely dispersed literature in the field and the author's vast professional knowledge and experience, here is today's most exhaustive coverage of the fundamentals, design, installation, and operation of industrial refrigeration systems. Industrial R…
This outstanding resource provides the detailed information necessary for the development of mathematical models and numerical techniques to solve specific drying problems in a wide variety of areas from foods and grains to wood and pharmaceuticals. Discussing fundamental modeli…