Food Process Engineering and Technology
Series: Food Science and Technology;
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34 403 Ft (32 765 Ft + 5% VAT)
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34 403 Ft
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Out of print
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Elsevier Science
- Date of Publication 4 November 2008
- ISBN 9780123736604
- Binding Hardback
- No. of pages624 pages
- Size 246x189 mm
- Weight 1266 g
- Language English 0
Categories
Long description:
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.
MoreTable of Contents:
"Introduction-""Food is Life""
Ch 1-Physical Properties of Food Materials
Ch 2-Fluid Flow
Ch 3-Heat and Mass Transfer, Basic Principles
Ch 4-Reaction Kinetics
Ch 5-Elements of Process Control
Ch 6-Size Reduction
Ch 7-Mixing
Ch 8-Filtration
Ch 9-Centrifugation
Ch 10-Membrane Processes
Ch 11-Extraction
Ch 12-Adsorption and Ion Exchange
Ch 13-Distillation
Ch 14-Crystallization and Dissolution
Ch 15-Extrusion
Ch 16-Spoilage and Preservation of Foods
Ch 17-Thermal Processing
Ch 18-Thermal Processes, Methods and Equipment
Ch 19-Refrigeration, Chilling and Freezing
Ch 20-Refrigeration, Equipment and Methods
Ch 21-Evaporation
Ch 22-Dehydration
Ch 23-Freeze-Drying (Lyophilization) and Freezed Concentration
Ch 24-Frying, Baking, Roasting
Ch 25-Ionizing Irradiation and other Non-thermal Preservation Processes
Ch 26-Food Packaging
Ch 27-Cleaning, Disinfection, Sanitation"
