000			03145ntdaa2200313 ab4500
999			_c1994 _d1994
003			UnInEc
005			20180813112219.0
006			a||||g ||i| 00| 0
008			140501s9999 mx ||||f |||| 00| 0 spa d
020			_a9781482261660
040			_aCIBESPAM MFL
041			_aEng
082			_a664 _bV327 _c2015
100			_aVarzakas, Theodoros.
245			_aFood engineering handbook. _bFood process engineering.
260			_aBoca Raton _bTaylor & Francis _c2015
300			_axxii, 650 páginas; _bFiguras, Ilustraciones, Gráficos _c25 cm;
490			_aContemporary food engineering.
504			_aIncluye bibliografía
505			_aSeries 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
520			_aFood 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.
650			_aFood
650			_aEngineering
650			_aHandbook
650			_aProcess
700			_aTzia, Constantina.
913			_aAAG _bCA _dGTSA
942			_2ddc _cBK