Handbook of Food Engineering
Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov
"The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods"--Publisher's description.
Abstract: "The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods"--Publisher's description
Abstract: "The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods"--Publisher's description
หมวดหมู่:
ปี:
2019
ฉบับพิมพ์ครั้งที่:
3
สำนักพิมพ์:
CRC Press, Taylor & Francis Group
ภาษา:
english
จำนวนหน้า:
1194
ISBN 10:
1466563133
ISBN 13:
9781466563131
ไฟล์:
PDF, 129.24 MB
IPFS:
,
english, 2019
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