Food engineering handbook : food engineering fundamentals

"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and app...

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Bibliographic Details
Other Authors: Varzakas, Theodoros, 1969- (eds), Tzia, Kōnstantina (eds)
Format: Book
Language: English
Published: Boca Raton ; London ; New York : CRC Press, Taylor & Francis Group, [2015]
Series: Contemporary food engineering
Subjects:
potravinářství
potravinářská technologie
potravinářská biochemie
food industry and trade
food technology
food biochemistry
příručky
handbooks, manuals, etc
ISBN: 9781482261691
Physical Description: xxii, 586 stran : ilustrace ; 24 cm

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Table of contents

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245 0 0 |a Food engineering handbook :  |b food engineering fundamentals /  |c edited by Theodoros Varzakas, Constantina Tzia 
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520 |a "This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--Resumé vydavatele 
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655 9 |a handbooks, manuals, etc  |2 eczenas 
700 1 |a Varzakas, Theodoros,  |d 1969-  |7 utb2013750262  |4 eds 
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