bokomslag Food Engineering Handbook
Vetenskap & teknik

Food Engineering Handbook

Theodoros Varzakas Constantina Tzia

Inbunden

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  • 672 sidor
  • 2014
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods 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 selected processes 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 solidliquid 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.
  • Författare: Theodoros Varzakas, Constantina Tzia
  • Illustratör: black and white 136 Illustrations approx 284 equations 32 Tables black and white
  • Format: Inbunden
  • ISBN: 9781482261660
  • Språk: Engelska
  • Antal sidor: 672
  • Utgivningsdatum: 2014-11-24
  • Förlag: CRC Press Inc