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Food Engineering Handbook, Two Volume Set

Condition: BRAND NEW
ISBN: 9781466582262
Author(s):
Format: Hardcover
Year: 2013
Publisher: CRC Press
Dimensions: 163 x 239 x 71 (w x l x h)
Pages: 944
Series: Contemporary Food Engineering
Series Number: 31

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Description:
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also 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 set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption.
Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: * Explains the interactions between different food constituents that might lead to changes in food properties * Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method * Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation * Provides case studies of solid-liquid and supercritical fluid extraction and food behaviors * Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a comple
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