Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	November 2014
Genre:	Naturwissensch., Medizin, Technik
	advanced extraction techniques / biopolymer transfer mechanisms / enzyme technology applications / Food & beverage technology / Food and beverage technology / industrial dehydration methods / innovative food process engineering solutions / process modeling in food science / TECHNOLOGY & ENGINEERING / Food Science / General / thermophysical properties analysis mehr...
ISBN:	9781482261660
EAN-Code:	9781482261660
Verlag:	Taylor and Francis
Einband:	Gebunden
Sprache:	English
Serie:	Contemporary Food Engineering
Dimensionen:	H 234 mm / B 156 mm / D 40 mm
Gewicht:	1400 gr
Seiten:	672
Illustration:	schwarz-weiss Illustrationen, Tabellen, schwarz-weiss
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid-liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more 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.