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 Electronic eBook
LanguageEnglish
Published Amsterdam ; Boston : Elsevier/Academic Press, 2009.
Edition1st ed.
SeriesFood science and technology international series.
Subjects
Food industry and trade > Technological innovations.
Food processing plants.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780080920238
0080920233
9780123736604
0123736609
Physical Description1 online resource (xv, 605 pages) : illustrations

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Table of Contents:
  • 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.

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