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Handbook of food engineering.

Author(s) : HELDMAN D. R., LUND D. B.

Type of monograph: Guide/Handbook

Summary

The handbook assembles essential information and data to be used by engineers involved in research, development and operations in the food industry (properties, rate constants and related data for food processing, displaying equations and approaches in the design of processes and unit operations). Extract of contents: rheological properties of foods; reaction kinetics in food systems; phase transitions and transformations in food systems; transport and storage of food products; heating and cooling processes for foods; food freezing; mass transfer in foods; evaporation and freeze concentration; concentration of liquid foods by reverse osmosis; food dehydration; thermal process calculations; extrusion processes; food packaging; cleaning and sanitation.

Details

  • Original title: Handbook of food engineering.
  • Record ID : 1994-4000
  • Languages: English
  • Subject: General information
  • Publication: Marcel Dekker - United states/United states
  • Publication date: 1992
  • Source: Source: 756 p. (18.3 x 26); fig.; tabl.; index; USD 195.00.
  • Document available for consultation in the library of the IIR headquarters only.

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