عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
0124159230
9780124159235
dltt
Food process engineering and technology
[Book]
Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel.
Second edition
Amsterdam, :
Academic Press,
[2013]
Food science and technoloy international series
Previously published in 2009.
Includes bibliographical references and index.
1. Physical properties of food materials -- 2.Fluid flow -- 3. Heat and mass transfer -- 4. Reaction kinetics -- 5. Elements of process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration and expression -- 9. Centrifugation -- 10. Membrane processes -- 11. Extraction -- 12. Adsorption and ion exchange -- 13. Distillation -- 14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- Thermal processing -- 18. Thermal processes, methods and equipment -- 19. Refrigeration: chilling and freezing -- 20. Refrigeration -- 21. Evaporation -- 22. Dehydration -- 23. Freeze drying (lyophilization) and freeze concentration -- 24. Frying, baking, roasting -- 25. Chemical preservation -- 26. Ionizing irradiation and other non-thermal preservation processes -- 27. Food packaging -- 28. Cleaning, disinfection, sanitation.
0
"The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--publisher's website.
Food industry and trade-- Technological innovations.
Food processing plants.
Berk, Zeki.
ScienceDirect (Online service).
20190629163729.0
مطالعه متن کتاب [Book]
Y
