Food process engineering and technology /
The last thirty 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...
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| Format: | eBook |
| Language: | English |
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Amsterdam ; Boston ; London :
Academic,
2009.
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| Edition: | 1st ed. |
| Series: | Food science and technology international series.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Physical properties of food materials
- Fluid flow
- Heat and mass transfer, basic principles
- Reaction kinetics
- Elements of process control
- Size reduction
- Mixing
- Filtration
- Centrifugation
- Membrane processes
- Extraction
- Adsorption and ion exchange
- Distillation
- Crystallization and dissolution
- Extrusion
- Spoilage and preservation of foods
- Thermal processing
- Thermal processes, methods and equipment
- Refrigeration, chilling and freezing
- Refrigeration, equipment and methods
- Evaporation
- Dehydration
- Freeze drying (lyophilization) and freeze concentration
- Frying, baking, roasting
- Ionizing irradiation and other non-thermal preservation processes
- Food packaging
- Cleaning, disinfection, sanitation.