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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 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:
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.
Chapter 1: Membrane Separation | Download PDF |
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Chapter 2: Size Reduction | Download PDF |
Chapter 3: Centrifugation–Filtration | Download PDF |
Chapter 4: Crystallization | Download PDF |
Chapter 5: Mixing-Emulsions | Download PDF |
Chapter 6: Solid—Liquid Extraction | Download PDF |
Chapter 7: Supercritical Fluid Extraction | Download PDF |
Chapter 8: Chilling and Freezing | Download PDF |
Chapter 9: Drying of Foods | Download PDF |
Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain | Download PDF |
Chapter 11: Fermentation and Enzymes | Download PDF |
Chapter 12: Fluid and Species Transfer in Food Biopolymers | Download PDF |
Chapter 13: Encapsulation of Food Ingredients | Download PDF |
Chapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies | Download PDF |
Chapter 15: New/Innovative Technologies | Download PDF |
prelims | Download PDF |
Index | Download PDF |