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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| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press,
[2015]
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| Series: | Contemporary food engineering.
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| Subjects: | |
| ISBN: | 9781482261707 1482261707 9781523108282 1523108282 9781482261691 1482261693 |
| Physical Description: | 1 online resource (xxii, 586 pages) |
Cover
Table of contents
| LEADER | 05755cam a2200469 i 4500 | ||
|---|---|---|---|
| 001 | kn-ocn895661508 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 141117s2015 flu ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d YDXCP |d N$T |d OCLCQ |d E7B |d COO |d CRCPR |d OCLCF |d OCLCQ |d CUV |d STF |d OCLCQ |d KNOVL |d UKMGB |d EBLCP |d DEBSZ |d UAB |d OCLCQ |d OCLCA |d OCLCQ |d D6H |d OCLCQ |d U3W |d WYU |d YDX |d TYFRS |d LEAUB |d NZHMA |d OCLCQ |d UKAHL |d OCLCQ |d K6U |d OCLCO |d OCLCQ |d SFB |d OCLCQ |d WSU |d OCLCO |d OCLCL | ||
| 020 | |a 9781482261707 |q (electronic bk.) | ||
| 020 | |a 1482261707 |q (electronic bk.) | ||
| 020 | |a 9781523108282 |q (electronic bk.) | ||
| 020 | |a 1523108282 |q (electronic bk.) | ||
| 020 | |z 9781482261691 | ||
| 020 | |z 1482261693 | ||
| 035 | |a (OCoLC)895661508 |z (OCoLC)896794844 |z (OCoLC)897883082 |z (OCoLC)1087381306 | ||
| 245 | 0 | 0 | |a Food engineering handbook. |p Food engineering fundamentals / |c edited by Theodoros Varzakas, Constantina Tzia. |
| 264 | 1 | |a Boca Raton, FL : |b CRC Press, |c [2015] | |
| 264 | 4 | |c ©20 | |
| 300 | |a 1 online resource (xxii, 586 pages) | ||
| 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 Contemporary food engineering | |
| 504 | |a Includes bibliographical references and index. | ||
| 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 "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"-- |c Provided by publisher | ||
| 520 | |a "Preface It is an innovative piece of work coming in a two-volume set bringing together aspects of food engineering and food process engineering phenomena and operations. This handbook provides a stimulating and up-to-date review of fundamental food engineering phenomena. An in-depth coverage of the major technologies compared with the broader coverage of others will be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering textbook. It addresses the basic principles of food engineering methods used in food processing operations around the world. While it covers the theory it combines this with a practical hands-on approach. The book is a comprehensive resource that explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, diffusion, absorption, evaporation, and novel food processes such as irradiation technology. In each chapter the addition of case studies and problem calculation is highlighted and this makes the key difference between other textbooks on food engineering. This volume, along with Food Process Engineering, comprises the two-volume set Food Engineering Handbook, and can be sold individually or together as a set. KEY FEATURES OF THIS BOOK The book provides an essential and complete reference on the modeling, quality and safety, and technologies associated with food engineering. It explains the interactions between different food constituents that might lead to changes in food properties"-- |c Provided by publisher | ||
| 505 | 0 | |a Chapter 1. Introduction / Theodoros Varzakas and Constantina Tzia -- chapter 2. Mass and energy balances / N. Zogzas -- chapter 3. Fundamental notes on chemical thermodynamics / Petros Tzias -- chapter 4. Heat transfer / Ioannis K. Kookos and Nikolaos G. Stoforos -- chapter 5. Steam generation : distribution / Theodoros Varzakas -- chapter 6. Heat exchangers / Theodoros Varzakas -- chapter 7. Rheology in use : a practical guide / Niall W.G. Young -- chapter 8. Fluid mechanics in food process engineering / Ricardo D. Andrade P., Carmen E. Pérez C., and German J. Narvaez G. -- chapter 9. Diffusion / Theodoros Varzakas -- chapter 10. Absorption / Giovanni A. Escamilla García and Eleazar M. Escamilla Silva -- chapter 11. Distillation for the production of fortification spirit / Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley -- chapter 12. Food products evaporation / Jorge F. Vélez-Ruiz -- chapter 13. Food irradiation processing / Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz -- chapter 14. Food formulation / V. Giannou, Constantina Tzia, and Theodoros Varzakas -- chapter 15. Reaction kinetics / Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou. | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food |x Biotechnology. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Varzakas, Theodoros, |e editor. | |
| 700 | 1 | |a Tzia, Constantina, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Food engineering handbook. Food engineering fundamentals. |d Boca Raton : CRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business, [2015] |z 9781482261691 |w (DLC) 2014034193 |w (OCoLC)881664753 |
| 830 | 0 | |a Contemporary food engineering. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFEHFEF01/food-engineering-handbook?kpromoter=marc |y Full text |
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