Food Engineering Series – serie
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126 produkter
Crystallization in Foods
Inbunden, 2001
2514 kr
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In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods …
Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality
Av Lothar Leistner, Grahame W. Gould
Inbunden, 2002
1098 kr
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Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were …
Ultra High Pressure Treatment of Foods
Av Marc E. G. Hendrickx, Dietrich Knorr m. fl.
Inbunden, 2002
1643 kr
Lägg i varukorg
During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have …
Food Powders
Physical Properties, Processing, and Functionality
Av Enrique Ortega-Rivas, Pablo Juliano m. fl.
Inbunden, 2005
2188 kr
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Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such …
Electronic Irradiation of Foods
An Introduction to the Technology
Av R. B. Miller
Inbunden, 2005
2733 kr
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Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world. …
Fruit Manufacturing
Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
Inbunden, 2006
1692 kr
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The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of …
Sterilization of Food in Retort Pouches
Av A.G. Abdul Ghani Al-Baali, Mohammed M. Farid
Inbunden, 2006
1098 kr
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Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This book is not about the science of sterilization or food safety but rather about the important interaction between ?uid …
Food Materials Science
Principles and Practice
Av José Miguel Aguilera, Peter J. Lillford
Inbunden, 2007
2188 kr
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Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding …
Solving Problems in Food Engineering
Häftad, 2007
716 kr
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Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations …
Food Engineering: Integrated Approaches
Av Gustavo F. Gutiérrez-Lopez, Jorge Welti-Chanes m. fl.
Inbunden, 2008
1643 kr
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Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular …
Electrotechnologies for Extraction from Food Plants and Biomaterials
Av Eugene Vorobiev, Nikolai Lebovka
Inbunden, 2008
1098 kr
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Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of …
Dehydration of Foods
Inbunden, 1996
1643 kr
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Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological …
Food Engineering 2000
Av Pedro Fito, Enrique Ortega-Rodriguez
Inbunden, 1995
1098 kr
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The technical papers included in this book are based on the presentations made by the invited speakers of First Thero-American Conference on Food Engineering that was held at Universidade Estadual de Campinas, Sao Paulo, Brazil, from November 5-9,1995. This well attended meeting was organized to …
Microstructural Principles of Food Processing and Engineering
Av José Miguel Aguilera, David W. Stanley
Inbunden, 1999
1642 kr
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An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food …
Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization
Av Michael J. Lewis, Neil J. Heppell
Inbunden, 2000
3604 kr
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This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other …
Deep Fat Frying: Fundamentals and Applications
Av Rosana G. Moreira, M. Elena Castell-Perez m. fl.
Inbunden, 1999
2187 kr
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This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute …
Minimally Processed Fruits and Vegetables
Av Maria Soledad Tapia, Aurelio Lopez-Malo m. fl.
Inbunden, 2000
1642 kr
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An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and …
Automatic Control for Food Processing Systems
Inbunden, 2001
1642 kr
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Process control is a significant topic for all engineers responsible for industrial processing operations. This book introduces the reader to the range of process control techniques as applied to food and agricultural systems. It begins with an introduction to process modeling and control. …
Case Studies in Food Engineering
Learning from Experience
Inbunden, 2009
552 kr
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One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes.This book has …
Food Engineering: Integrated Approaches
Av Gustavo F. Gutiérrez-Lopez, Jorge Welti-Chanes m. fl.
Häftad, 2010
1643 kr
Lägg i varukorg
Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular …
Electrotechnologies for Extraction from Food Plants and Biomaterials
Av Eugene Vorobiev, Nikolai Lebovka
Häftad, 2010
1098 kr
Lägg i varukorg
Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of …
Food Powders
Physical Properties, Processing, and Functionality
Av Enrique Ortega-Rivas, Pablo Juliano m. fl.
Häftad, 2010
1425 kr
Lägg i varukorg
Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such …
Electronic Irradiation of Foods
An Introduction to the Technology
Av R. B. Miller
Häftad, 2010
2733 kr
Lägg i varukorg
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world. …
Fruit Manufacturing
Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
Häftad, 2011
1643 kr
Lägg i varukorg
The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of …
Sterilization of Food in Retort Pouches
Av A.G. Abdul Ghani Al-Baali, Mohammed M. Farid
Häftad, 2010
1098 kr
Lägg i varukorg
Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This book is not about the science of sterilization or food safety but rather about the important interaction between ?uid …
Dehydration of Foods
Häftad, 2010
1643 kr
Lägg i varukorg
Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological …
Ultrasound Technologies for Food and Bioprocessing
Av Hao Feng, Gustavo Barbosa-Canovas m. fl.
Inbunden, 2010
1643 kr
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Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of …
Food Engineering Interfaces
Av José Miguel Aguilera, Ricardo Simpson m. fl.
Inbunden, 2010
2188 kr
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The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from …
Ultra High Pressure Treatment of Foods
Av Marc E.G. Hendrickx, Dietrich Knorr
Häftad, 2012
1643 kr
Lägg i varukorg
During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have …
Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality
Av Lothar Leistner, Grahame W. Gould
Häftad, 2012
1098 kr
Lägg i varukorg
Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were …
