Téléchargez le livre : Food Process Engineering and Technology

Food Process Engineering and Technology



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Éditeur :

Academic Press


Paru le : 2018-02-13



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Description
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. - Provides a strong emphasis on the relationship between engineering and product quality/safety - Considers cost and environmental factors - Presents a fully updated, adequate review of recent research and developments in the area - Includes a new, full chapter on elements of food plant design - Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail
Pages
742 pages
Collection
n.c
Parution
2018-02-13
Marque
Academic Press
EAN papier
9780128120187
EAN PDF
9780128120545
Informations sur l'ebook
Nombre pages copiables
74
Nombre pages imprimables
74
Taille du fichier
37530 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
195,17 €
EAN EPUB SANS DRM
9780128120545
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
195,17 €
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.

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