The past 30 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.
Additional information
Weight
1.2 kg
Product Properties
Year of Publication
2008
Table of Contents
Introduction-"Food is Life"
Ch 1-Physical Properties of Food Materials
Ch 2-Fluid Flow
Ch 3-Heat and Mass Transfer, Basic Principles
Ch 4-Reaction Kinetics
Ch 5-Elements of Process Control
Ch 6-Size Reduction
Ch 7-Mixing
Ch 8-Filtration
Ch 9-Centrifugation
Ch 10-Membrane Processes
Ch 11-Extraction
Ch 12-Adsorption and Ion Exchange
Ch 13-Distillation
Ch 14-Crystallization and Dissolution
Ch 15-Extrusion
Ch 16-Spoilage and Preservation of Foods
Ch 17-Thermal Processing
Ch 18-Thermal Processes, Methods and Equipment
Ch 19-Refrigeration, Chilling and Freezing
Ch 20-Refrigeration, Equipment and Methods
Ch 21-Evaporation
Ch 22-Dehydration
Ch 23-Freeze-Drying (Lyophilization) and Freezed Concentration
Ch 24-Frying, Baking, Roasting
Ch 25-Ionizing Irradiation and other Non-thermal Preservation Processes
Ch 26-Food Packaging
Ch 27-Cleaning, Disinfection, Sanitation
Author
Berk
ISBN/ISSN
9780123736604
Binding
Hardback
Edition
1
Publisher
Elsevier
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