Food Process Engineering and Technology

AvZeki Berk

Inbunden, Engelska, 2013

Del i serien Food Science and Technology

1 276 kr

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Beskrivning

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

Strong emphasis on the relationship between engineering and product quality/safety
Links theory and practice
Considers topics in light of factors such as cost and environmental issues

Produktinformation

Utgivningsdatum:2013-08-21
Mått:191 x 235 x undefined mm
Vikt:1 650 g
Format:Inbunden
Språk:Engelska
Serie:Food Science and Technology
Antal sidor:720
Upplaga:2
Förlag:Elsevier Science
ISBN:9780124159235

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.

Recensioner i media

"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations…Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data." --ProtoView.com, February 2014

Innehållsförteckning

Introduction-"Food is Life" 1. Physical Properties of Food Materials2. Fluid Flow3. Heat and Mass Transfer, Basic Principles4.. Reaction Kinetics5. Elements of Process Control6. Size Reduction7. Mixing8. Filtration9. Centrifugation10. Membrane Processes11. Extraction12. Adsorption and Ion Exchange13. Distillation14. Crystallization and Dissolution15. Extrusion16. Spoilage and Preservation of Foods17. Thermal Processing18. Thermal Processes, Methods and Equipment19. Refrigeration-Chilling and Freezing20. Refrigeration-Equipment and Methods21. Evaporation22. Dehydration23. Freeze-Drying (lyophilization) and Freeze Concentration24. Frying, Baking, Roasting25. Chemical Preservation26. Ionizing Irradiation and other Non-Thermal Preservation27. Food Packaging28. Cleaning, Disinfection, SanitationAppendices: Tables and Figures