- 672 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
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 selected processes such as chilling, freezing, and dehy
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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 Techniques
- Chapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies
- Chapter 15: New/Innovative Technologies
- Back Cover
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Yes, you can access Food Engineering Handbook by Theodoros Varzakas, Constantina Tzia in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Ciencia de los alimentos. We have over one million books available in our catalogue for you to explore.