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Handbook of Food Engineering (Hardcover, 3rd edition)
Loot Price: R7,722
Discovery Miles 77 220
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Handbook of Food Engineering (Hardcover, 3rd edition)
Expected to ship within 12 - 17 working days
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As the complexity of the food supply system increases, the focus on
processes used to convert raw food materials and ingredients into
consumer food products becomes more important. The Handbook of Food
Engineering, Third Edition, continues to provide students and food
engineering professionals with the latest information needed to
improve the efficiency of the food supply system. As with the
previous editions, this book contains the latest information on the
thermophysical properties of foods and kinetic constants needed to
estimate changes in key components of foods during manufacturing
and distribution. Illustrations are used to demonstrate the
applications of the information to process design. Researchers
should be able to use the information to pursue new directions in
process development and design, and to identify future directions
for research on the physical properties of foods and kinetics of
changes in the food throughout the supply system. Features Covers
basic concepts of transport and storage of liquids and solids,
heating and cooling of foods, and food ingredients New chapter
covers nanoscale science in food systems Includes chapters on mass
transfer in foods and membrane processes for liquid concentration
and other applications Discusses specific unit operations on
freezing, concentration, dehydration, thermal processing, and
extrusion The first four chapters of the Third Edition focus
primarily on the properties of foods and food ingredients with a
new chapter on nanoscale applications in foods. Each of the eleven
chapters that follow has a focus on one of the more traditional
unit operations used throughout the food supply system. Major
revisions and/or updates have been incorporated into chapters on
heating and cooling processes, membrane processes, extrusion
processes, and cleaning operations.
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