Engineering and food for the 21st century.

Author(s) : WELTI-CHANES J., BARBOSA-CÁNOVAS G. V., AGUILERA J. M.

Type of monograph: Book

Summary

This handbook is part of the "Food preservation technology series". It presents important reviews and up-to-date discussions of major topics relating to engineering and food. 63 internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. Extract from the table of contents: vision; physical chemistry; mass transfer (the relation between sublimation rate and volatile retention during the freeze-drying of coffee); food rheology (rheo-reactor for studying food processes: specific cases of foaming and freezing); food structure; thermal processing and packaging (mass transfer in food/plastic packaging systems; cooling uniformity on overpressure retorts using water spray and full immersion); minimal processing (shelf life prediction of minimally processed chilled foods); emerging technologies; process control; food biotechnology; environmental; space missions (preservation methods utilized for space food); education.

Details

Original title: Engineering and food for the 21st century.
Record ID : 2002-3236
Languages: English
Publication: CRC Press - United states/United states
Publication date: 2002
ISBN: 1566769639
Source: Source: 1104 p. (16 x 24); fig.; phot.; tabl.; ref.; index; USD 249.95.
Document available for consultation in the library of the IIR headquarters only.

Indexing