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3rd Edition - February 13, 2018
Author: Zeki Berk
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers,… Read more
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
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.
Students and professionals in food engineering and food science and technology
1. Physical Properties of Food Materials2. Fluid Flow3. Heat and Mass Transfer, Basic Principles4. Reaction Kinetics5. Elements of Process Control6. Size Reduction7. Mixing8. Filtration9. Centrifugation10. Membrane Processes11. Extraction12. Adsorption and Ion Exchange13. Distillation14. Crystallization and Dissolution15. Extrusion16. Spoilage and Preservation of Foods17. Thermal Processing18. Thermal Processes, Methods and Equipment19. Refrigeration, Chilling and Freezing20. Refrigeration, Equipment and Methods21. Evaporation22. Dehydration23. Freeze-Drying (Lyophilization) and Freezed Concentration24. Frying, Baking, Roasting25. Ionizing Irradiation and other Non-thermal Preservation Processes26. Food Packaging27. Cleaning, Disinfection, Sanitation
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