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Food Engineering Handbook

Theodoros Varzakas, Constantina Tzia · ISBN 9781482261660
Food Engineering Handbook | Zookal Textbooks | Zookal Textbooks
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Publisher Taylor and Francis
Author(s) Theodoros Varzakas / Constantina Tzia
Subtitle Food Process Engineering
Published 24th November 2014
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Food Process Engineering

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.

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