Main Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Process Engineering
Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Process Engineering cover

Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Process Engineering

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Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:

  • Discusses size reduction, mixing, emulsion, and encapsulation
  • Provides case studies of solid–liquid and supercritical fluid extraction
  • Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.


Request Code : ZLIBIO1295490
Categories:
Year:
2014
Edition:
1
Publisher:
CRC Press
Language:
English
Pages:
672
ISBN 10:
1482261669
ISBN 13:
9781482261660
ISBN:
1482261669,9781482261660
Series:
Contemporary Food Engineering

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