000			03496cam a2200373 i 4500
003			EC-UrYT
005			20241212170449.0
006			s||||gr|||| 00| 00
008			140829s2015 flu b 001 0 eng
020			_a9781482261691 (Hardback : acidfree paper)
040			_aDLC _beng _cDLC _erda _dEC-UrYT
041			_aeng
042			_apcc
082	0	0	_a664
245	0	0	_aFood engineering handbook. _pFood engineering fundamentals / _cedited by Theodoros Varzakas, Constantina Tzia
250			_aFirst edition
264		1	_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c[2015]
300			_axxii, 586 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"--
520			_a"Preface It is an innovative piece of work coming in a two-volume set bringing together aspects of food engineering and food process engineering phenomena and operations. This handbook provides a stimulating and up-to-date review of fundamental food engineering phenomena. An in-depth coverage of the major technologies compared with the broader coverage of others will be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering textbook. It addresses the basic principles of food engineering methods used in food processing operations around the world. While it covers the theory it combines this with a practical hands-on approach. The book is a comprehensive resource that explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, diffusion, absorption, evaporation, and novel food processes such as irradiation technology. In each chapter the addition of case studies and problem calculation is highlighted and this makes the key difference between other textbooks on food engineering. This volume, along with Food Process Engineering, comprises the two-volume set Food Engineering Handbook, and can be sold individually or together as a set. KEY FEATURES OF THIS BOOK The book provides an essential and complete reference on the modeling, quality and safety, and technologies associated with food engineering. It explains the interactions between different food constituents that might lead to changes in food properties"--
650		0	_aFood industry and trade _92901
650		0	_aFood _xBiotechnology _92900
700			_aVarzakas, Theodoros _eeditor _916396
700			_aTzia, Constantina _eeditor _916397
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cLIBRO
955			_brl07 2014-08-29 _irl07 2014-08-29 ONIX to Dewey _axn08 2015-07-01 1 copy rec'd., to CIP ver.
999			_c4809