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 : Elsevier/Academic Press, 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: 9780080920238
0080920233
9780123736604
0123736609
Physical Description: 1 online resource (xv, 605 pages) : illustrations

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Table of contents

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007 cr cn|||||||||
008 090318s2009 ne a ob 001 0 eng d
040 |a N$T  |b eng  |e pn  |c N$T  |d YDXCP  |d OCLCQ  |d COO  |d OCLCQ  |d CQ$  |d OCLCF  |d OCLCQ  |d STF  |d ICA  |d OCLCQ  |d AGLDB  |d OCLCQ  |d OCLCA  |d BUF  |d D6H  |d VTS  |d CEF  |d RRP  |d NLE  |d OCLCQ  |d UKMGB  |d LEAUB  |d OL$  |d OCLCO  |d OCLCQ  |d OCLCO 
020 |a 9780080920238  |q (electronic bk.) 
020 |a 0080920233  |q (electronic bk.) 
020 |a 9780123736604  |q (cloth) 
020 |a 0123736609  |q (cloth) 
024 8 |a 9786612711305 
035 |a (OCoLC)316249037  |z (OCoLC)660082590 
100 1 |a Berk, Zeki. 
245 1 0 |a Food process engineering and technology /  |c Zeki Berk. 
250 |a 1st ed. 
260 |a Amsterdam ;  |a Boston :  |b Elsevier/Academic Press,  |c 2009. 
300 |a 1 online resource (xv, 605 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food science and technology international series 
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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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. 
590 |a Knovel  |b Knovel (All titles) 
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 : Elsevier/Academic Press, 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=https://app.knovel.com/hotlink/toc/id:kpFPET0002/food-process-engineering?kpromoter=marc  |y Full text 

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