Food process engineering and technology / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israek.
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 c...
Saved in:
| Online Access: |
Full Text (via Knovel) |
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| Main Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
London :
Academic Press,
[2018]
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| Edition: | Third edition. |
| Series: | Food science and technology international series.
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| Subjects: |
| Summary: | 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. |
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| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780128120545 0128120541 |
| Source of Description, Etc. Note: | Online resource; title from PDF title page (EBSCO, viewed February 19, 2018) |