Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:Discusses size reduction, mixing, emulsion, and encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
Publisher: Apple Academic Press Inc.
Number of pages: 672
Weight: 1043 g
Dimensions: 235 x 156 x 41 mm
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