株式会社極東書店トップ ＞ 商品一覧 ＞ Food Engineering Handbook: Food Engineering Fundamentals.
商品詳細
Food Engineering Handbook: Food Engineering Fundamentals.
・ISBN 978-1-4822-6169-1 hard GB£ 210.00
￥66,528.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
| 著者・編者 | Varzakas, Theodoros / Tzia, Constantina (eds.), |
|---|---|
| シリーズ | (Contemporary Food Engineering) |
| 出版社 | (CRC Press Inc, US) |
| 出版年月 | 2014 |
| ページ数 | 608 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-56180＞ |
解説
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:
- Explains the interactions between different food constituents that might lead to changes in food properties
- Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
- Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors
Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.