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Food engineering handbook. Food process engineering.

By: Contributor(s): Language: Eng Series: Contemporary food engineeringPublication details: Boca Raton Taylor & Francis 2015Description: xxii, 650 páginas; Figuras, Ilustraciones, Gráficos 25 cmISBN:
  • 9781482261660
Subject(s): DDC classification:
  • 664 V327
Contents:
Series Preface Preface Acknowledgments Author Biographies Contributors Chapter 1. Membrane Separation; Alfredo Cassano, Renè Ruby Figueroa, and Enrico Drioli Chapter 2. Size Reduction; Constantina Tzia and Virginia Giannou Chapter 3. Centrifugation–Filtration; T. Varzakas Chapter 4. Crystallization; T. Varzakas Chapter 5. Mixing Emulsions; T. Varzakas, V. Polychniatou, and C. Tzia Chapter 6. Solid–Liquid Extraction; Sofia Chanioti, George Liadakis, and Constantina Tzia Chapter 7. Supercritical Fluid Extraction; Epaminondas Voutsas Chapter 8. Chilling and Freezing; M. Giannakourou and V. Giannou Chapter 9. Drying of Foods; Panagiotis A. Michailidis and Magdalini K. Krokida Chapter 10. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Dr. Srzednicki Chapter 11. Fermentation and Enzymes; Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas Chapter 12. Fluid and Species Transfer in Food Biopolymers; Pawan S. Takhar Chapter 13. Encapsulation of Food Ingredients: Agents and Techniques; Charikleia Chranioti and Constantina Tzia Chapter 14. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Kai Knoerzer and Henry Sabarez Chapter 15. New/Innovative Technologies; George I. Katsaros and Petros S. Taoukis Index
Summary: 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 encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores 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.
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Incluye bibliografía

Series Preface
Preface
Acknowledgments
Author Biographies
Contributors

Chapter 1. Membrane Separation; Alfredo Cassano, Renè Ruby Figueroa, and Enrico Drioli



Chapter 2. Size Reduction; Constantina Tzia and Virginia Giannou



Chapter 3. Centrifugation–Filtration; T. Varzakas



Chapter 4. Crystallization; T. Varzakas



Chapter 5. Mixing Emulsions; T. Varzakas, V. Polychniatou, and C. Tzia



Chapter 6. Solid–Liquid Extraction; Sofia Chanioti, George Liadakis, and Constantina Tzia



Chapter 7. Supercritical Fluid Extraction; Epaminondas Voutsas



Chapter 8. Chilling and Freezing; M. Giannakourou and V. Giannou



Chapter 9. Drying of Foods; Panagiotis A. Michailidis and Magdalini K. Krokida



Chapter 10. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Dr. Srzednicki



Chapter 11. Fermentation and Enzymes; Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas



Chapter 12. Fluid and Species Transfer in Food Biopolymers; Pawan S. Takhar



Chapter 13. Encapsulation of Food Ingredients: Agents and Techniques; Charikleia Chranioti and Constantina Tzia



Chapter 14. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Kai Knoerzer and Henry Sabarez



Chapter 15. New/Innovative Technologies; George I. Katsaros and Petros S. Taoukis

Index

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 encapsulation
Provides case studies of solid–liquid and supercritical fluid extraction
Explores 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.

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