TY  - MANSCPT
AU  - Varzakas, Theodoros.
AU  - Tzia, Constantina.
TI  - Food engineering handbook: Food process engineering
T2  - Contemporary food engineering
SN  - 9781482261660
U1  - 664 
PY  - 2015///
CY  - Boca Raton
PB  - Taylor & Francis
KW  - Food
KW  - Engineering
KW  - Handbook
KW  - Process
N1  - 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
N2  - 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
ER  -