Food engineering handbook. Food process engineering /
Food engineering handbook. Food process engineering /
edited by Theodoros Varzakas, Constantina Tzia
- First edition
- xxii, 650 pages : illustrations ; 24 cm
- Contemporary food engineering .
Includes bibliographical references and index.
"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--
9781482261660 (hardback)
Food industry and trade
Food--Composition
Chemical processes
664
Includes bibliographical references and index.
"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--
9781482261660 (hardback)
Food industry and trade
Food--Composition
Chemical processes
664