Food Engineering Handbook: Food Process Engineering
- ISBN-10
- 1482261669
- ISBN-13
- 9781482261660
- Category
- Technology & Engineering
- Pages
- 672
- Language
- English
- Published
- 2014-11-24
- Publisher
- CRC Press
- Authors
- Theodoros Varzakas, Constantina Tzia
Description
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.
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