Introduction to food engineering /

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

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Singh, R. Paul
Otros Autores: Heldman, Dennis R.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; Boston : Elsevier, 2014.
Edición:5th ed.
Colección:Food science and technology international series.
Temas:
Food industry and trade.
Chemistry, Technical.
Chimie industrielle.
Chemistry, Technical
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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