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Food process engineering and technology /
The last thirty 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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston ; London :
Academic,
2009.
|
| Edición: | 1st ed. |
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Physical properties of food materials
- Fluid flow
- Heat and mass transfer, basic principles
- Reaction kinetics
- Elements of process control
- Size reduction
- Mixing
- Filtration
- Centrifugation
- Membrane processes
- Extraction
- Adsorption and ion exchange
- Distillation
- Crystallization and dissolution
- Extrusion
- Spoilage and preservation of foods
- Thermal processing
- Thermal processes, methods and equipment
- Refrigeration, chilling and freezing
- Refrigeration, equipment and methods
- Evaporation
- Dehydration
- Freeze drying (lyophilization) and freeze concentration
- Frying, baking, roasting
- Ionizing irradiation and other non-thermal preservation processes
- Food packaging
- Cleaning, disinfection, sanitation.