HANDBOOK OF FOOD ENGINEERING

HANDBOOK OF FOOD ENGINEERING

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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 t...

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Bibliographic Details
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.
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520 # # |a 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 
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