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Food Engineering Handbook: Food Process Engineering

Food Engineering Handbook: Food Process Engineering

Hardcover

Series: Contemporary Food Engineering

Technology & Engineering

ISBN10: 1482261669
ISBN13: 9781482261660
Publisher: CRC Press
Published: Nov 26 2014
Pages: 672
Weight: 2.33
Height: 1.60 Width: 6.30 Depth: 9.10
Language: English

This book addresses the basic and applied principles of food engineering methods used in food processing operations. Presenting cutting-edge information on emerging food engineering processes, this text examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration; discusses size reduction, mixing, emulsion, and encapsulation; includes case studies of solid-liquid and supercritical fluid extraction; and explores fermentation, enzymes, fluidized-bed drying, and more. It provides an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

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Technology & Engineering