HANDBOOK OF FOOD ENGINEERING

• Other Authors: Heldman, Dennis R. (edited), Lund, Daryl B. (edited)
• Format: Book
• Language: English
• Published: Boca Raton, FL CRC Press Taylor & Francis 2007
• Edition: SECOND EDITION
• Series: Food science and technology
• Subjects: Food industry and trade > Handbooks, manuals, etc
• Online Access: Click Here to View Status and Holdings.
• Physical Description: 1023 pages illustrations 27 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0824753313; 9780824753313

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods