T. Varzakas – Food Engineering Handbook (2 Volume set, 2015)

Автор: T. Varzakas
Название книги: Food Engineering Handbook (2 Volume set)
Формат: PDF
Жанр: Пищевая промышленность
Страницы: 1250
Качество: Изначально компьютерное, E-book

1. Food Process Engineering

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.

2. Food Engineering Fundamentals

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:
– 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, and distillation and includes illustrative case studies of food behaviors
– Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.