Food process engineering and technology

The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking...

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Bibliographic Details
Main Author: Berk, Zeki.
Format: eBook
Language: English
Published: Amsterdam ; Boston ; London : Academic, 2009.
Edition: 1st ed.
Series: Food science and technology international series.
Subjects:
Food industry and trade > Technological innovations.
Food processing plants.
elektronické knihy
electronic books
ISBN: 9780123736604
9781282711303
Physical Description: 1 online zdroj (xv, 605 p.) : ill.

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Table of contents

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035 |a (OCoLC)318353783  |z (OCoLC)823847170  |z (OCoLC)823917038  |z (OCoLC)824101257  |z (OCoLC)824159142 
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100 1 |a Berk, Zeki. 
245 1 0 |a Food process engineering and technology  |h [elektronický zdroj] /  |c Zeki Berk. 
250 |a 1st ed. 
260 |a Amsterdam ;  |a Boston ;  |a London :  |b Academic,  |c 2009. 
300 |a 1 online zdroj (xv, 605 p.) :  |b ill. 
490 1 |a Food science and technology international series 
520 |a The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety. Links theory and practice. Considers topics in light of factors such as cost and environmental issues. 
504 |a Includes bibliographical references and index. 
505 0 |a Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food industry and trade  |x Technological innovations. 
650 0 |a Food processing plants. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Berk, Zeki.  |t Food process engineering and technology.  |b 1st ed.  |d Amsterdam ; Boston ; London : Academic, 2009  |z 9780123736604  |z 0123736609  |w (OCoLC)229025989 
830 0 |a Food science and technology international series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpFPET0002/food_process_engineering_and_technology  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79407  |d 79407 
993 |x NEPOSILAT  |y EIZ 

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