Food engineering handbook. Food process engineering [electronic resource] / edited by Theodoros Varzakas, Constantina Tzia.
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods 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 selec...
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| Online Access: |
Full Text (via Taylor & Francis) |
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| Other Authors: | , |
| Other title: | Food process engineering. |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
2014.
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| Series: | Contemporary food engineering.
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| Subjects: |
Table of Contents:
- Front Cover; Contents; Series Preface; Preface; Acknowledgments; Series Editor; Editors; Contributors; Chapter 1: Membrane Separation; Chapter 2: Size Reduction; Chapter 3: Centrifugation-Filtration; Chapter 4: Crystallization; Chapter 5: Mixing-Emulsions; Chapter 6: Solid-Liquid Extraction; Chapter 7: Supercritical Fluid Extraction; Chapter 8: Chilling and Freezing; Chapter 9: Drying of Foods; Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Chapter 11: Fermentation and Enzymes; Chapter 12: Fluid and Species Transfer in Food Biopolymers.
- Chapter 13: Encapsulation of Food Ingredients : Agents and TechniquesChapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Chapter 15: New/Innovative Technologies; Back Cover.