Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Engineering Fundamentals
Theodoros Varzakas, Constantina TziaFood 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.
年:
2014
出版:
1
出版社:
CRC Press
语言:
english
页:
608
ISBN 10:
1482261693
ISBN 13:
9781482261691
系列:
Contemporary Food Engineering
文件:
PDF, 11.88 MB
IPFS:
,
english, 2014