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Food Process Engineering and Technology, Third Edition combines
scientific depth with practical usefulness, creating a tool for
graduate students and practicing food engineers, technologists and
researchers looking for the latest information on transformation
and preservation processes and process control and plant hygiene
topics. This fully updated edition provides recent research and
developments in the area, features sections on elements of food
plant design, an introductory section on the elements of classical
fluid mechanics, a section on non-thermal processes, and recent
technologies, such as freeze concentration, osmotic dehydration,
and active packaging that are discussed in detail.
Citrus Fruit Processing offers a thorough examination of
citrus-from its physiology and production to its processing,
including packaging and by-product processing. Beginning with
foundational information on agricultural practices, biology, and
harvesting, Citrus Fruit Processing goes on to describe processing
in the context of single-strength juices, concentrated juices,
preserves, and nutrition. New technologies are constantly emerging
in food processing, and citrus processing is no different. This
book provides researchers with much-needed information on these
technologies, including state-of-the-art methodologies, all in one
volume.
The past 30 years have seen the establishment of food engineering
both as an academic discipline and as a profession. Combining
scientific depth with practical usefulness, this book serves as a
tool for graduate students as well as practicing food engineers,
technologists and researchers looking for the latest information on
transformation and preservation processes as well as process
control and plant hygiene topics.
*Strong emphasis on the relationship between engineering and
product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and
environmental issues
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