Food engineering handbook : Food engineering fundamentals / Theodoros Varzakas; Constantina Tzia editor
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 selec...
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| Định dạng: | text |
| Ngôn ngữ: | eng |
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CRC Press,
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| Truy cập trực tuyến: | http://elib.ntt.edu.vn/documentdata01/1 giaotrinh/600 congnghe/anhbiasach/30327_foodengineeringthumbimage.jpg http://elib.ntt.edu.vn/Opac/DmdInfo.aspx?dmd_id=30327 |
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| Tóm tắt: | 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 encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation |
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