عنوان

Food engineering handbook :

1482261693

9781482261691

b398299

Food engineering handbook :

[Book]

food engineering fundamentals /

edited by Theodoros Varzakas, Constantina Tzia.

xxii, 586 pages :

illustrations ;

24 cm.

Contemporary food engineering

Includes bibliographical references and index.

Chapter 1. Introduction / Theodoros Varzakas and Constantina Tzia -- chapter 2. Mass and energy balances / N. Zogzas -- chapter 3. Fundamental notes on chemical thermodynamics / Petros Tzias -- chapter 4. Heat transfer / Ioannis K. Kookos and Nikolaos G. Stoforos -- chapter 5. Steam generation : distribution / Theodoros Varzakas -- chapter 6. Heat exchangers / Theodoros Varzakas -- chapter 7. Rheology in use : a practical guide / Niall W.G. Young -- chapter 8. Fluid mechanics in food process engineering / Ricardo D. Andrade P., Carmen E. Pérez C., and German J. Narvaez G. -- chapter 9. Diffusion / Theodoros Varzakas -- chapter 10. Absorption / Giovanni A. Escamilla García and Eleazar M. Escamilla Silva -- chapter 11. Distillation for the production of fortification spirit / Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley -- chapter 12. Food products evaporation / Jorge F. Vélez-Ruiz -- chapter 13. Food irradiation processing / Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz -- chapter 14. Food formulation / V. Giannou, Constantina Tzia, and Theodoros Varzakas -- chapter 15. Reaction kinetics / Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou.

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"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--

Food engineering handbook

Food-- Biotechnology.

Food industry and trade.

Food-- Biotechnology.

Food industry and trade.

TECHNOLOGY & ENGINEERING / Food Science.

Tzia, Constantina

Varzakas, Theodoros

20150317043300.0

rda

[Book]

Y