Handbook of Food Engineering

Handbook of Food Engineering
Author: Dennis R. Heldman
Publisher: CRC Press
Total Pages: 1310
Release: 2018-12-19
Genre: Science
ISBN: 0429831560

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As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.


Handbook of Food Engineering
Language: en
Pages: 1231
Authors: Dennis R. Heldman
Categories: Science
Type: BOOK - Published: 2018-12-19 - Publisher: CRC Press

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As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products bec
Food Engineering Handbook
Language: en
Pages: 654
Authors: Theodoros Varzakas
Categories: Technology & Engineering
Type: BOOK - Published: 2014-11-24 - Publisher: CRC Press

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Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations ar
Handbook of Food Engineering
Language: en
Pages: 1310
Authors: Dennis R. Heldman
Categories: Science
Type: BOOK - Published: 2018-12-19 - Publisher: CRC Press

GET EBOOK

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products bec
Handbook of Food Engineering Practice
Language: en
Pages: 732
Authors: Kenneth J. Valentas
Categories: Technology & Engineering
Type: BOOK - Published: 1997-07-23 - Publisher: CRC Press

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Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and im
Food Engineering Handbook, Two Volume Set
Language: en
Pages: 1242
Authors: Theodoros Varzakas
Categories: Technology & Engineering
Type: BOOK - Published: 2014-12-12 - Publisher: CRC Press

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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 pr