Food engineering handbook : food process engineering
"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 | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
Taylor & Francis,
[2015]
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| Series | Contemporary food engineering (Unnumbered)
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| Subjects | |
| Online Access | Full text |
| ISBN | 9781466582279 1466582278 9781482261684 1482261685 9781523108275 1523108274 |
| Physical Description | 1 online resource : text file, PDF |
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| Summary: | "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"-- |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781466582279 1466582278 9781482261684 1482261685 9781523108275 1523108274 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource : text file, PDF |