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Handbook of Food Engineering
Langbeschreibung
The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes.
Inhaltsverzeichnis
Rheological Properties of Foods. Nano-scale Science in Food Systems. Reaction Kinetics in Food Systems. Phases Transitions and Transformations in Food Systems. Transport and Storage of Food Products. Heating and Cooling Processes for Foods. Food Freezing and Frozen Food Storage. Mass Transfer in Foods. Evaporation and Freeze Concentration. Membrane Processes for Foods. Food Dehydration. Thermal Processing of Canned Foods. Extrusion Processes. Food Packaging. Cleaning and Sanitation.
Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov
ISBN-13:
9780429831560
Veröffentl:
2018
Seiten:
1230
Autor:
Dennis R. Heldman
eBook Typ:
EPUB
eBook Format:
EPUB
Kopierschutz:
2 - DRM Adobe
Sprache:
Englisch
333,99 €*
Lieferzeit: Sofort lieferbar
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