Food Engineering Handbook: Food Process Engineering

By: Varzakas T

Book Overview

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.

• Format: Paperback
• Language: English
• ISBN: B01FR7RYD6
• ISBN13: 9781482261660
• Release Date: November 2014
• Publisher: CRC Press LLC
• Length: 672 Pages
• Weight: 2.30 lbs.
• Dimensions: 1.5" x 6.5" x 9.6"