Food Engineering Handbook: Food Process Engineering

ISBN-13: 9781482261660 / Angielski / Twarda / 2014 / 672 str.

Theodoros Varzakas; Constantina Tzia

Opis

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to "Food Engineering Handbook: Food Engineering Fundamentals," this text:

• Discusses size reduction, mixing, emulsion, and encapsulation
• Provides case studies of solid liquid and supercritical fluid extraction
• Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today."

Spis treści

Membrane Separation. Size Reduction. Centrifugation–Filtration. Crystallization. Mixing Emulsions. Solid–Liquid Extraction. Supercritical Fluid Extraction. Chilling and Freezing. Drying of Foods. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain. Fermentation and Enzymes. Fluid and Species Transfer in Food Biopolymers. Encapsulation of Food Ingredients: Agents and Techniques. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies. New/Innovative Technologies.