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Food Engineering Handbook, Two Volume Set - Contemporary Food Engineering Theodoros Varzakas 1st edition
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Food Engineering Handbook, Two Volume Set - Contemporary Food Engineering
Theodoros Varzakas
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineeringphenomena. It also addresses the basic and applied principles of food engineeringmethods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selectedprocesses such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption.
Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource:
- 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, distillation, size reduction, mixing, emulsion, and encapsulation
- Provides case studies of solid-liquid and supercritical fluid extraction and food behaviors
- Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineeringprocesses, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.
944 pages, 333 black & white illustrations, 108 black & white tables
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Number of units | 2 |
| Released | December 12, 2014 |
| ISBN13 | 9781466582262 |
| Publishers | Taylor & Francis Inc |
| Pages | 944 |
| Dimensions | 162 × 243 × 78 mm · 2.12 kg |
| Language | English |
| Editor | Tzia, Constantina (National Technical University of Athens, Greece) |
| Editor | Varzakas, Theodoros (University of the Peloponnese, Greece) |
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