Food Engineering Handbook, Two-Volume Set provides a stimulating
and up-to-date review of food engineering phenomena. It also
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 set
examines the thermophysical properties and modeling of selected
processes such as chilling, freezing, and dehydration, and covers
the key aspects of food engineering, from mass and heat transfer to
steam and boilers, heat exchangers, diffusion, and absorption.
Comprised of Food Engineering Handbook: Food Engineering
Fundamentals and Food Engineering Handbook: Food Process
Engineering, this comprehensive resource: 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, distillation, size reduction, mixing,
emulsion, and encapsulation Provides case studies of solid-liquid
and supercritical fluid extraction and food behaviors Explores
fermentation, enzymes, fluidized-bed drying, and more Presenting
cutting-edge information on new and emerging food engineering
processes, Food Engineering Handbook, Two-Volume Set offers a
complete reference on the fundamental concepts, modeling, quality,
safety, and technologies associated with food engineering and
processing operations today.
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