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Food Engineering Handbook
Food Process Engineering
258,45 €
+ 516 points
Description
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 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.
Spécifications
Parties prenantes
- Editeur:
Contenu
- Nombre de pages :
- 672
- Langue:
- Anglais
- Collection :
Caractéristiques
- EAN:
- 9781482261660
- Date de parution :
- 26-11-14
- Format:
- Livre relié
- Format numérique:
- Genaaid
- Dimensions :
- 160 mm x 231 mm
- Poids :
- 1056 g
