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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.
| Weight | 1.2 kg |
|---|
| 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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