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Food Engineering Handbook: Food Process Engineering.
・ISBN 978-1-4822-6166-0 hard GB£ 210.00
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| 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 | 672 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-56575＞ |
解説
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:
- Discusses size reduction, mixing, emulsion, and encapsulation
- Provides case studies of solid-liquid and supercritical fluid extraction
- Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.