Food Process Engineering and Technology
eBook - ePub

Food Process Engineering and Technology

  1. 624 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 Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2008
ISBN
9780080920238
Topic
Biological Sciences
Subtopic
Biology
Index
Biological Sciences

Table of contents

  1. Cover
  2. Title
  3. Brief Table of Contents
  4. Table of Contents
  5. Introduction
  6. BibliographyReferences
  7. Chapter 1. Physical Properties of Food Materials
  8. BibliographyReferences
  9. Chapter 2. Fluid Flow
  10. BibliographyReferences
  11. Chapter 3. Heat and Mass Transfer, Basic Principles
  12. BibliographyReferences
  13. Chapter 4. Reaction Kinetics
  14. BibliographyReferences
  15. Chapter 5. Elements of Process Control
  16. BibliographyReferences
  17. Chapter 6. Size reduction
  18. BibliographyReferences
  19. Chapter 7. Mixing
  20. BibliographyReferences
  21. Chapter 8. Filtration
  22. BibliographyReferences
  23. Chapter 9. Centrifugation
  24. BibliographyReferences
  25. Chapter 10. Membrane processes
  26. BibliographyReferences
  27. Chapter 11. Extraction
  28. BibliographyReferences
  29. Chapter 12. Adsorption and Ion Exchange
  30. BibliographyReferences
  31. Chapter 13. Distillation
  32. BibliographyReferences
  33. Chapter 14. Crystallization and Dissolution
  34. BibliographyReferences
  35. Chapter 15. Extrusion
  36. BibliographyReferences
  37. Chapter 16. Spoilage and preservation of foods
  38. BibliographyAdditional reading
  39. Chapter 17. Thermal processing
  40. BibliographyReferences
  41. Chapter 18. Thermal processes, methods and equipment
  42. BibliographyReferences
  43. Chapter 19. Refrigeration, chilling and freezing
  44. BibliographyReferences
  45. Chapter 20. Refrigeration, equipment and methods
  46. BibliographyReferences
  47. Chapter 21. Evaporation
  48. BibliographyReferences
  49. Chapter 22. Dehydration
  50. BibliographyReferences
  51. Chapter 23. Freeze Drying (lyophilization) and Freeze Concentration
  52. BibliographyReferences
  53. Chapter 24. Frying, Baking, Roasting
  54. BibliographyReferences
  55. Chapter 25. Ionizing Irradiation and Other Non-thermal Preservation Processes
  56. BibliographyReferences
  57. Chapter 26. Food packaging
  58. BibliographyReferences
  59. Chapter 27. Cleaning, disinfection, sanitation
  60. BibliographyReferences
  61. Appendix Appendix