Food Engineering Handbook - Food Engineering Fundamentals (Hardcover)

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: 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, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

General

Imprint:	Apple Academic Press Inc.
Country of origin:	Canada
Series:	Contemporary Food Engineering
Release date:	December 2014
First published:	2014
Editors:	Theodoros Varzakas • Constantina Tzia
Dimensions:	234 x 156 x 37mm (L x W x T)
Format:	Hardcover
Pages:	608
ISBN-13:	978-1-4822-6169-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4822-6169-3
Barcode:	9781482261691

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