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Food Engineering Handbook: Food Process Engineering / Edition 1
Food Engineering Handbook: Food Process Engineering / Edition 1 in Bloomington, MN
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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,
is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
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,
is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
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