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Experiments in Unit Operations and Processing of Foods
The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The boo...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2008.
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| Edición: | 1st ed. 2008. |
| Colección: | Integrating Food Science and Engineering Knowledge Into the Food Chain,
5 |
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Conversion Operations
- Mixing - Determining Mixing Parameters
- Filtration I - Determining Filterability of Suspensions
- Filtration II - Using a Plate-and-Frame Filter
- Centrifugation - Separating Cream from Milkcentrifugation - Separating Cream from Milk
- Concentration - Direct Osmotic Concentration of Liquid Foods
- Osmotic Dehydration - Vacuum Impregnation of Fruit
- Expression - Extraction of Pumpkin Oil
- Preservation Operations
- Dehydration I - Tray Drying of ApplesTray Drying Of ApplesTray Drying Of Apples
- Dehydration II - Mass Balances on a Combined Air-Microwave Drying Process
- Spray Drier - Atomization of Milk
- Operating a Fluid Bed Drier
- Freeze Drying Foods
- Determining Freezing Times of Food with a Plate Freezer
- Comparing Air Blast and Fluidized Bed Freezing
- Pasteurization with a Plate Heat Exchanger
- Sterilization in Cans
- Food Processing Operations
- Ingredients in Infant Foods - Pregelatinized AmaranthamaranthamaranthFlour Using a Drum Dryerdryerdryer
- Wheat Crisps - Extrusion Cooking Technology
- Semolina - Milling and Sieving
- Semi-Hard Cheese - Cheese Making Technology.