Description
Food Process Engineering and Technology (2nd Ed.)
Food Science and Technology Series
Author: Berk Zeki
Language: EnglishSubject for Food Process Engineering and Technology:
Publication date: 10-2018
720 p. · 19x23.3 cm · Paperback
Replaced by new edition: Access to the new edition.
Publication date: 08-2013
720 p. · 19x23.3 cm · Hardback
Replaced by new edition: Access to the new edition.
Description
/li>Contents
/li>Readership
/li>Biography
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1. Physical Properties of Food Materials2. Fluid Flow3. Heat and Mass Transfer, Basic Principles4.. Reaction Kinetics5. Elements of Process Control6. Size Reduction7. Mixing8. Filtration9. Centrifugation10. Membrane Processes11. Extraction12. Adsorption and Ion Exchange13. Distillation14. Crystallization and Dissolution15. Extrusion16. Spoilage and Preservation of Foods17. Thermal Processing18. Thermal Processes, Methods and Equipment19. Refrigeration-Chilling and Freezing20. Refrigeration-Equipment and Methods21. Evaporation22. Dehydration23. Freeze-Drying (lyophilization) and Freeze Concentration24. Frying, Baking, Roasting25. Chemical Preservation26. Ionizing Irradiation and other Non-Thermal Preservation27. Food Packaging28. Cleaning, Disinfection, Sanitation
Appendices: Tables and Figures
- Strong emphasis on the relationship between engineering and product quality/safety
- Links theory and practice
- Considers topics in light of factors such as cost and environmental issues