Food process engineering and technology
"The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers l...
| Main Author: | Berk, Zeki (Author) |
|---|---|
| Format: | Open Shelf |
| Language: | English |
| Published: |
Amsterdam,:
Academic Press,,
[2013].
|
| Edition: | Second edition. |
| Series: |
Food science and technology international series.
|
| Subjects: | |
| Online Access: |
http://www.loc.gov/catdir/enhancements/fy1606/2015300526-d.html |
Table of Contents:
- 1. Physical properties of food materials
- 2.Fluid flow
- 3. Heat and mass transfer
- 4. Reaction kinetics
- 5. Elements of process control
- 6. Size reduction
- 7. Mixing
- 8. Filtration and expression
- 9. Centrifugation
- 10. Membrane processes
- 11. Extraction
- 12. Adsorption and ion exchange
- 13. Distillation
- 14. Crystallization and dissolution
- 15. Extrusion
- 16. Spoilage and preservation of foods
- Thermal processing
- 18. Thermal processes, methods and equipment
- 19. Refrigeration: chilling and freezing
- 20. Refrigeration
- 21. Evaporation
- 22. Dehydration
- 23. Freeze drying (lyophilization) and freeze concentration
- 24. Frying, baking, roasting
- 25. Chemical preservation
- 26. Ionizing irradiation and other non-thermal preservation processes
- 27. Food packaging
- 28. Cleaning, disinfection, sanitation.