Food process engineering and technology /

Mostrar otras versiones (8)

"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 l...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Berk, Zeki (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Academic Press, [2013]
Edición:Second edition.
Colección:Food science and technology international series.
Temas:
Food industry and trade > Technological innovations.
Food processing plants.
Aliments > Traitement > Usines.
food processing plants.
voedseltechniek
food engineering
levensmiddelenproceskunde
food process engineering
voedselverwerking
food processing
voedseltechnologie
food technology
Food and Bioprocess Engineering (General)
Levensmiddelen- en bioproceskunde (algemeen)
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1. Physical properties of food materials
  • 2. Fluid flow
  • 3. Heat and mass transfer
  • 4. Reaction kinetics
  • 5. Elements of process control
  • 6. Size reduction
  • 7. Mixing
  • 8. Filtration and expression
  • 9. Centrifugation
  • 10. Membrane processes
  • 11. Extraction
  • 12. Adsorption and ion exchange
  • 13. Distillation
  • 14. Crystallization and dissolution
  • 15. Extrusion
  • 16. Spoilage and preservation of foods
  • Thermal processing
  • 18. Thermal processes, methods and equipment
  • 19. Refrigeration: chilling and freezing
  • 20. Refrigeration
  • 21. Evaporation
  • 22. Dehydration
  • 23. Freeze drying (lyophilization) and freeze concentration
  • 24. Frying, baking, roasting
  • 25. Chemical preservation
  • 26. Ionizing irradiation and other non-thermal preservation processes
  • 27. Food packaging
  • 28. Cleaning, disinfection, sanitation.

Ejemplares similares