Food process engineering and technology [electronic resource] / Zeki Berk.
- 作者： Berk, Zeki
- 其他作者：
- 其他題名：
- Food science and technology international series
- 出版： Amsterdam ;Boston ;London : Academic 2009.
- 叢書名： Food science and technology international series
- 主題： Food industry and trade--Technological innovations. , Food processing plants , Electronic books
- 版本：1st ed.
- ISBN： 0123736609 、 9780123736604
- URL：
An electronic book accessible through the World Wide Web; click for information
- 一般註：Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2009.
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005163879 | 機讀編目格式
館藏資訊
摘要註
The last thirty 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.
內容註
Physical properties of food materials Fluid flow Heat and mass transfer, basic principles Reaction kinetics Elements of process control Size reduction Mixing Filtration Centrifugation Membrane processes Extraction Adsorption and ion exchange Distillation Crystallization and dissolution Extrusion Spoilage and preservation of foods Thermal processing Thermal processes, methods and equipment Refrigeration, chilling and freezing Refrigeration, equipment and methods Evaporation Dehydration Freeze drying (lyophilization) and freeze concentration Frying, baking, roasting Ionizing irradiation and other non-thermal preservation processes Food packaging Cleaning, disinfection, sanitation.