Introduction to food engineering

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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, 2014.
Edition	5th ed.
Series	Food science and technology international series.
Subjects	Food industry and trade. Chemistry, Technical. elektronické knihy electronic books
Online Access	Full text
ISBN	0124016758 9780124016750 9780123985309 0123985307
Physical Description	1 online resource (xxiii, 867, 8 pages) : illustrations (some color.

Cover

Table of Contents:

1. Introduction
2. Fluid flow in food processing
3. Resource sustainability
4. Heat transfer in food processing
5. Preservation processes
6. Refrigeration
7. Food freezing
8. Evaporation
9. Psychrometrics
10. Mass transfer
11. Membrane Separation
12. Dehydration
13. Supplemental processes
14. Extrusion processes for foods
15. Packaging concepts
Appendices.