Food engineering handbook. Food engineering fundamentals /

• Other Authors: Varzakas, Theodoros (Editor), Tzia, Constantina (Editor)
• Format: Electronic eBook
• Language: English
• Published: Boca Raton, FL : CRC Press, [2015]
• Series: Contemporary food engineering.
• Subjects: Food industry and trade.; Food > Biotechnology.; elektronické knihy; electronic books
• ISBN: 9781482261707; 1482261707; 9781523108282; 1523108282; 9781482261691; 1482261693
• Physical Description: 1 online resource (xxii, 586 pages)

"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...

Table of Contents:

• 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.