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Food Engineering Handbook: Food Process Engineering - Contemporary Food Engineering Constantina Tzia-Theodoros Varzakas 第1 版
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Food Engineering Handbook: Food Process Engineering - Contemporary Food Engineering
Constantina Tzia-Theodoros Varzakas
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineeringmethods 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 selectedprocesses 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.
672 pages, 136 black & white illustrations, 32 black & white tables
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 2014年11月24日 |
| ISBN13 | 9781482261660 |
| 出版社 | Taylor & Francis Inc |
| ページ数 | 672 |
| 寸法 | 236 × 164 × 40 mm · 1,11 kg |
| 言語 | 英語 |
| 編集者 | Tzia, Constantina |
| 編集者 | Varzakas, Theodoros |
