Varzakas, Theodoros. <br/><br/>
Food engineering handbook.  Food process engineering. 

 - Boca Raton  Taylor & Francis  2015 
 - xxii, 650 páginas;  Figuras, Ilustraciones, Gráficos  25 cm; 
 - Contemporary food engineering. .
<br/><br/>Incluye bibliografía 
<br/><br/>Series Preface<br/>Preface<br/>Acknowledgments<br/>Author Biographies<br/>Contributors<br/><br/>Chapter 1. Membrane Separation; Alfredo Cassano, Renè Ruby Figueroa, and Enrico Drioli<br/><br/><br/><br/>Chapter 2. Size Reduction; Constantina Tzia and Virginia Giannou<br/><br/><br/><br/>Chapter 3. Centrifugation–Filtration; T. Varzakas<br/><br/><br/><br/>Chapter 4. Crystallization; T. Varzakas<br/><br/><br/><br/>Chapter 5. Mixing Emulsions; T. Varzakas, V. Polychniatou, and C. Tzia<br/><br/><br/><br/>Chapter 6. Solid–Liquid Extraction; Sofia Chanioti, George Liadakis, and Constantina Tzia<br/><br/><br/><br/>Chapter 7. Supercritical Fluid Extraction; Epaminondas Voutsas<br/><br/><br/><br/>Chapter 8. Chilling and Freezing; M. Giannakourou and V. Giannou<br/><br/><br/><br/>Chapter 9. Drying of Foods; Panagiotis A. Michailidis and Magdalini K. Krokida<br/><br/><br/><br/>Chapter 10. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Dr. Srzednicki<br/><br/><br/><br/>Chapter 11. Fermentation and Enzymes; Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas<br/><br/><br/><br/>Chapter 12. Fluid and Species Transfer in Food Biopolymers; Pawan S. Takhar<br/><br/><br/><br/>Chapter 13. Encapsulation of Food Ingredients: Agents and Techniques; Charikleia Chranioti and Constantina Tzia<br/><br/><br/><br/>Chapter 14. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Kai Knoerzer and Henry Sabarez<br/><br/><br/><br/>Chapter 15. New/Innovative Technologies; George I. Katsaros and Petros S. Taoukis<br/><br/>Index 
<br/><br/> 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:<br/><br/>    Discusses size reduction, mixing, emulsion, and encapsulation<br/>    Provides case studies of solid–liquid and supercritical fluid extraction<br/>    Explores fermentation, enzymes, fluidized-bed drying, and more<br/><br/>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. 
<br/><br/><label>ISBN: </label>9781482261660 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food<br/>Engineering<br/>Handbook<br/>Process
<br/><br/><label>Dewey Class. No.: </label>664  / V327