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Food Engineering Handbook: Food Process Engineering - Contemporary Food Engineering 1st edition
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Food Engineering Handbook: Food Process Engineering - Contemporary Food Engineering
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineeringmethods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selectedprocesses such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:
- Discusses size reduction, mixing, emulsion, and encapsulation
- Provides case studies of solid?liquid and supercritical fluid extraction
- Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
672 pages, 136 black & white illustrations, 32 black & white tables
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | November 24, 2014 |
| ISBN13 | 9781482261660 |
| Publishers | Taylor & Francis Inc |
| Pages | 672 |
| Dimensions | 236 × 164 × 40 mm · 1.11 kg |
| Language | English |
| Editor | Tzia, Constantina |
| Editor | Varzakas, Theodoros |
