Non-thermal Food Engineering Operations (Hardcover, 2012 ed.)

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Food Engineering Series
Release date:	February 2012
First published:	2012
Authors:	Enrique Ortega-Rivas
Dimensions:	235 x 155 x 22mm (L x W x T)
Format:	Hardcover
Pages:	362
Edition:	2012 ed.
ISBN-13:	978-1-4614-2037-8
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	1-4614-2037-7
Barcode:	9781461420378

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