Introduction to food engineering

This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.

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Bibliographic Details
Main Author	Singh, R. Paul
Other Authors	Heldman, Dennis R.
Format	Electronic eBook
Language	English
Published	Amsterdam ; Boston : Elsevier/Academic Press, ©2009.
Edition	4th ed.
Series	Food science and technology international series.
Subjects	Food industry and trade. elektronické knihy electronic books
Online Access	Full text
ISBN	9780080919621 0080919626 0123709008 9780123709004
Physical Description	1 online resource (xxii, 841 pages) : illustrations.

Cover

Table of Contents:

Introduction
Fluid flow in food processing
Energy and controls in food processes
Heat transfer in food processing
Preservation processes
Refrigeration
Food freezing
Evaporation
Psychrometrics
Mass transfer
Membrane separation
Dehydration
Supplemental processes
Extrusion processes for foods
Packaging concepts.