03353cam a2200337 i 4500 18285097 KE-MeUCS 20180622174908.0 140829s2015 flu b 001 0 eng 2014034193 9781482261691 (Hardback : acidfree paper) DLC eng DLC rda DLC pcc TP370 .F567 2015 664 23 TEC012000 bisacsh Food engineering handbook. Food engineering fundamentals / edited by Theodoros Varzakas, Constantina Tzia. xxii, 586 pages ; 24 cm Contemporary food engineering Includes bibliographical references and index. "This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"-- "Preface It is an innovative piece of work coming in a two-volume set bringing together aspects of food engineering and food process engineering phenomena and operations. This handbook provides a stimulating and up-to-date review of fundamental food engineering phenomena. An in-depth coverage of the major technologies compared with the broader coverage of others will be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering textbook. It addresses the basic principles of food engineering methods used in food processing operations around the world. While it covers the theory it combines this with a practical hands-on approach. The book is a comprehensive resource that explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, diffusion, absorption, evaporation, and novel food processes such as irradiation technology. In each chapter the addition of case studies and problem calculation is highlighted and this makes the key difference between other textbooks on food engineering. This volume, along with Food Process Engineering, comprises the two-volume set Food Engineering Handbook, and can be sold individually or together as a set. KEY FEATURES OF THIS BOOK The book provides an essential and complete reference on the modeling, quality and safety, and technologies associated with food engineering. It explains the interactions between different food constituents that might lead to changes in food properties"-- Food industry and trade. 677 Food Biotechnology. TECHNOLOGY & ENGINEERING / Food Science. bisacsh 5023 Varzakas, Theodoros, editor. Tzia, Constantina, editor. 7 cbc orignew 1 ecip 20 y-gencatlg lcc BK 86335 86334 0 0 lcc 0 0 CPL CPL GEN 2018-06-22 purchase 19819.00 0 TP370 .F5 2015 18-31938 2018-06-22 00:00:00 2018-06-22 BK 0 0 lcc 0 0 CPL CPL GEN 2018-06-22 purchase 19819.00 1 1 TP370 .F5 2015 18-31939 2023-03-10 00:00:00 2023-02-20 2018-06-22 BK 0 0 lcc 0 0 CPL CPL GEN 2018-06-22 purchase 19819.00 0 TP370 .F5 2015 18-31940 2023-02-20 00:00:00 2018-06-22 BK