Introduction to Food Engineering.

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Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldm...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Singh, R. Paul (Autor), Heldman, Dennis R. (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Academic Press [Imprint] Elsevier Science & Technology Books Aug. 2013
Edición:5th ed.
Colección:Food Science and Technology Ser.
Temas:
Food industry and trade.
Food Industry
Food-Processing Industry
Aliments > Industrie et commerce.
TECHNOLOGY & ENGINEERING / Food Science.
Food industry and trade
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1. Introduction
  • 2. Fluid flow in food processing
  • 3. Resource sustainability
  • 4. Heat transfer in food processing
  • 5. Preservation processes
  • 6. Refrigeration
  • 7. Food freezing
  • 8. Evaporation
  • 9. Psychrometrics
  • 10. Mass transfer
  • 11. Membrane Separation
  • 12. Dehydration
  • 13. Supplemental processes
  • 14. Extrusion processes for foods
  • 15. Packaging concepts
  • Appendices.

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