Food Engineering Handbook - Food Process Engineering (Hardcover)

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.

General

Imprint:	Apple Academic Press Inc.
Country of origin:	Canada
Series:	Contemporary Food Engineering
Release date:	November 2014
First published:	2015
Editors:	Theodoros Varzakas • Constantina Tzia
Dimensions:	234 x 156 x 40mm (L x W x T)
Format:	Hardcover
Pages:	672
ISBN-13:	978-1-4822-6166-0
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4822-6166-9
Barcode:	9781482261660

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