Food Process Engineering and Technology
eBook - ePub

Food Process Engineering and Technology

  1. 720 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food Process Engineering and Technology

Book details
Table of contents
Citations

About This Book

The past 30 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 for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

  • Strong emphasis on the relationship between engineering and product quality/safety
  • Links theory and practice
  • Considers topics in light of factors such as cost and environmental issues

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Yes, you can access Food Process Engineering and Technology by Zeki Berk in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Ciencia de los alimentos. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2013
ISBN
9780124159860
Edition
2
Topic
Tecnología e ingeniería
Subtopic
Ciencia de los alimentos

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Front-matter
  5. Copyright
  6. Dedication
  7. Introduction
  8. Chapter 1. Physical Properties of Food Materials
  9. Chapter 2. Fluid Flow
  10. Chapter 3. Heat and Mass Transfer: Basic Principles
  11. Chapter 4. Reaction Kinetics
  12. Chapter 5. Elements of Process Control
  13. Chapter 6. Size Reduction
  14. Chapter 7. Mixing
  15. Chapter 8. Filtration and Expression
  16. Chapter 9. Centrifugation
  17. Chapter 10. Membrane Processes
  18. Chapter 11. Extraction
  19. Chapter 12. Adsorption and Ion Exchange
  20. Chapter 13. Distillation
  21. Chapter 14. Crystallization and Dissolution
  22. Chapter 15. Extrusion
  23. Chapter 16. Spoilage and Preservation of Foods
  24. Chapter 17. Thermal Processing
  25. Chapter 18. Thermal Processes, Methods and Equipment
  26. Chapter 19. Refrigeration: Chilling and Freezing
  27. Chapter 20. Refrigeration: Equipment and Methods
  28. Chapter 21. Evaporation
  29. Chapter 22. Dehydration
  30. Chapter 23. Freeze Drying (Lyophilization) and Freeze Concentration
  31. Chapter 24. Frying, Baking, Roasting
  32. Chapter 25. Chemical Preservation
  33. Chapter 26. Ionizing Irradiation and Other Non-Thermal Preservation Processes
  34. Chapter 27. Food Packaging
  35. Chapter 28. Cleaning, Disinfection, Sanitation
  36. Appendix
  37. Food Science and Technology: International Series List
  38. Index