Introduction to food process engineering

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermedia...

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Bibliographic Details
Main Authors: Ibarz, Albert, (Author), Barbosa-Cánovas, Gustavo V. 1949- (Author)
Format: eBook
Language: English
Published: Boca Raton, FL: CRC Press, [2014]
Edition: [First edition].
Series: Food preservation technology series.
Subjects:
Food industry and trade.
elektronické knihy
electronic books
ISBN: 9781482219661
1482219662
9781439809181
9781523107490
1523107499
9781482219654
1482219654
9781439809198
1439809194
0429170777
9780429170775
1439809186
Physical Description: 1 online resource (722 pages) : illustrations

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Table of contents

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020 |z 9781439809181 
020 |a 9781523107490  |q (electronic bk.) 
020 |a 1523107499  |q (electronic bk.) 
020 |a 9781482219654  |q (electronic bk.) 
020 |a 1482219654  |q (electronic bk.) 
020 |a 9781439809198  |q (electronic bk.) 
020 |a 1439809194  |q (electronic bk.) 
020 |a 0429170777  |q (electronic bk.) 
020 |a 9780429170775  |q (electronic bk.) 
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035 |a (OCoLC)1398314088  |z (OCoLC)893707584  |z (OCoLC)908078178  |z (OCoLC)973398924  |z (OCoLC)1003517882  |z (OCoLC)1004130966  |z (OCoLC)1178647376 
100 1 |a Ibarz, Albert,  |e author. 
245 1 0 |a Introduction to food process engineering /  |c by Albert Ibarz, Gustavo V. Barbosa-Canovas. 
250 |a [First edition]. 
264 1 |a Boca Raton, FL:  |b CRC Press,  |c [2014] 
300 |a 1 online resource (722 pages) :  |b illustrations 
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 Food preservation technology series 
504 |a Includes bibliographical references. 
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 Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. 
505 0 |a Introduction to unit operations -- Unit systems, dimensional analysis, and similarities -- Introduction to transport phenomena -- Momentum, energy, and mass transfer -- Macroscopic balances -- Physicochemistry of food systems -- Mass transfer -- Air-water interactions -- Water Activity -- Mechanical properties -- Thermal properties of foods -- Optical properties of foods -- Rheology of food products -- Electrical properties of foods -- Physical and chemical properties of food powders -- Heat transfer by conduction -- Heat transfer by convection -- Heat transfer by radiation -- Refrigeration: chilling and freezing -- Thermal processing of foods -- Emerging technologies in food processing -- concentration -- Dehydration -- Hygienic design of food processes -- Packaging of foods. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Barbosa-Cánovas, Gustavo V.  |q (Gustavo Victor),  |d 1949-  |e author. 
776 0 8 |i Print version:  |a Ibarz, Albert.  |t Introduction to food process engineering.  |d Boca Raton : CRC Press, Taylor & Francis, [2014]  |z 9781439809181  |w (DLC) 2013045326  |w (OCoLC)865574862 
830 0 |a Food preservation technology series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpIFPE0021/introduction-to-food?kpromoter=marc  |y Full text 

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