000			01881cam a2200349 i 4500
003			EC-UrYT
005			20241212165139.0
006			s||||gr|||| 00| 00
008			141002s2015 flu b 001 0 eng
020			_a9781482261660 (hardback)
040			_aDLC _beng _cDLC _erda _dEC-UrYT
041			_aeng
082	0	0	_a664
245	0	0	_aFood engineering handbook. _pFood process engineering / _cedited by Theodoros Varzakas, Constantina Tzia
250			_aFirst edition
264		1	_aBoca Raton : _bCRC Press/Taylor & Francis Group, _c[2015]
300			_axxii, 650 pages : _billustrations ; _c24 cm
490	0		_aContemporary food engineering
504			_aIncludes bibliographical references and index.
520			_a"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"--
650		0	_aFood industry and trade _92901
650		0	_aFood _xComposition _92900
650		0	_aChemical processes _95210
700	1		_aVarzakas, Theodoros _916396 _eeditor
700			_aTzia, Constantina _916397 _eeditor
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cLIBRO
955			_bth69 2014-10-02 _cth69 2014-10-02 ONIX _axn14 2016-08-17 1 copy rec'd., to CIP ver.
999			_c4808