| Edition |
1st ed. |
| Description |
1 online resource (xv, 605 pages) : illustrations |
|
text txt rdacontent |
|
computer c rdamedia |
|
online resource cr rdacarrier |
| Series |
Food science and technology international series |
|
Food science and technology international series.
|
| Summary |
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 looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *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. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation. |
| Note |
Print version record. |
| Subject |
Food industry and trade -- Technological innovations.
|
|
Food processing plants.
|
|
Aliments -- Traitement -- Usines.
|
|
food processing plants.
|
|
Food industry and trade -- Technological innovations
|
|
Food processing plants
|
| Other Form: |
Print version: Berk, Zeki. Food process engineering and technology. 1st ed. Amsterdam ; Boston ; London : Academic, 2009 9780123736604 0123736609 (OCoLC)229025989 |
| ISBN |
9780123736604 |
|
0123736609 |
|
128271130X |
|
9781282711303 |
| Standard No. |
CHNEW 001008782 |
|
DEBBG BV039832852 |
|
DEBBG BV042314713 |
|
DEBSZ 40535746X |
|
DEBSZ 434184004 |
|
NZ1 13079088 |
|
