Food Engineering Handbook: Food Process Engineering: Volume 2 (Contemporary Food Engineering) Book Information:

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Overview & Summary ofFood Engineering Handbook: Food Process Engineering: Volume 2 (Contemporary Food Engineering) Book

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 morePresenting 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.

• Book Type :

Engineering & Technology

Book Binding :

Paperback

Language :

English

Number of Pages :

ISBN - 10 :

1482261669

Food Engineering Handbook: Food Process Engineering: Volume 2 (Contemporary Food Engineering) Published On :

Import, 28 Nov 2014

Resource:

Sciences, Technology & Medicine, Engineering & Technology Books for Students, Teachers, Graudates, Professionals and all others

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