eBook - ePub
Physical Principles of Food Preservation
Revised and Expanded
- 640 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
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Information
Subtopic
ThermodynamicsTable of contents
- Cover
- Half Title
- Series Page
- Title Page
- Copyright Page
- Dedication
- Foreword
- Preface to the Second Edition
- Preface to the First Edition
- Acknowledgments
- Table of Contents
- 1 Thermodynamics
- 2 Reaction Kinetics
- 3 Heat Transfer in Food
- 4 Mass Transfer in Food Preservation Processes
- 5 Water Activity and Food Preservation
- 6 Heat Processing
- 7 Storage at Chilling Temperatures
- 8 Freezing
- 9 Concentration
- 10 Dehydration
- 11 Nonthermal Methods
- 12 Protective Packaging
- Index
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Yes, you can access Physical Principles of Food Preservation by Marcus Karel,Daryl Lund,Daryl B. Lund in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Thermodynamics. We have over 1.5 million books available in our catalogue for you to explore.