Within this Book Full site

Metrics

Views
181

Filter my results

ISBN of the Book

Material or Process Book or Chapter Title Author or Editor Publication dates

Food Engineering Handbook

Food Engineering Fundamentals

Edited by: Varzakas Theodoros , Tzia Constantina

Print publication date:  December  2014
Online publication date:  December  2014

Print ISBN: 9781482261691
eBook ISBN: 9781482261707
Adobe ISBN:

10.1201/b17843
 Cite  Marc Record

Book description

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:

  • Explains the interactions between different food constituents that might lead to changes in food properties
  • Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
  • Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors

Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

Table of contents

Search for more...

Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.