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The Resource Food engineering handbook, Food engineering fundamentals, edited by Theodoros Varzakas, Constantina Tzia

Food engineering handbook, Food engineering fundamentals, edited by Theodoros Varzakas, Constantina Tzia

Label
Food engineering handbook, Food engineering fundamentals
Title
Food engineering handbook
Title part
Food engineering fundamentals
Statement of responsibility
edited by Theodoros Varzakas, Constantina Tzia
Contributor
Editor
Subject
Language
eng
Summary
  • "This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--
  • "Preface It is an innovative piece of work coming in a two-volume set bringing together aspects of food engineering and food process engineering phenomena and operations. This handbook provides a stimulating and up-to-date review of fundamental food engineering phenomena. An in-depth coverage of the major technologies compared with the broader coverage of others will be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering textbook. It addresses the basic principles of food engineering methods used in food processing operations around the world. While it covers the theory it combines this with a practical hands-on approach. The book is a comprehensive resource that explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, diffusion, absorption, evaporation, and novel food processes such as irradiation technology. In each chapter the addition of case studies and problem calculation is highlighted and this makes the key difference between other textbooks on food engineering. This volume, along with Food Process Engineering, comprises the two-volume set Food Engineering Handbook, and can be sold individually or together as a set. KEY FEATURES OF THIS BOOK The book provides an essential and complete reference on the modeling, quality and safety, and technologies associated with food engineering. It explains the interactions between different food constituents that might lead to changes in food properties"--
Member of
Assigning source
  • Provided by publisher
  • Provided by publisher
Cataloging source
N$T
Dewey number
664
Index
index present
LC call number
TP370
LC item number
.F567 2015eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Varzakas, Theodoros
  • Tzia, Constantina
Series statement
Contemporary food engineering
http://library.link/vocab/subjectName
  • Food industry and trade
  • Food
Label
Food engineering handbook, Food engineering fundamentals, edited by Theodoros Varzakas, Constantina Tzia
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Chapter 1. Introduction / Theodoros Varzakas and Constantina Tzia -- chapter 2. Mass and energy balances / N. Zogzas -- chapter 3. Fundamental notes on chemical thermodynamics / Petros Tzias -- chapter 4. Heat transfer / Ioannis K. Kookos and Nikolaos G. Stoforos -- chapter 5. Steam generation : distribution / Theodoros Varzakas -- chapter 6. Heat exchangers / Theodoros Varzakas -- chapter 7. Rheology in use : a practical guide / Niall W.G. Young -- chapter 8. Fluid mechanics in food process engineering / Ricardo D. Andrade P., Carmen E. Pérez C., and German J. Narvaez G. -- chapter 9. Diffusion / Theodoros Varzakas -- chapter 10. Absorption / Giovanni A. Escamilla García and Eleazar M. Escamilla Silva -- chapter 11. Distillation for the production of fortification spirit / Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley -- chapter 12. Food products evaporation / Jorge F. Vélez-Ruiz -- chapter 13. Food irradiation processing / Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz -- chapter 14. Food formulation / V. Giannou, Constantina Tzia, and Theodoros Varzakas -- chapter 15. Reaction kinetics / Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou
Control code
KNOVEL895661508
Dimensions
unknown
Extent
1 online resource (xxii, 586 pages)
File format
unknown
Form of item
online
Isbn
9781482261691
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
Label
Food engineering handbook, Food engineering fundamentals, edited by Theodoros Varzakas, Constantina Tzia
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Chapter 1. Introduction / Theodoros Varzakas and Constantina Tzia -- chapter 2. Mass and energy balances / N. Zogzas -- chapter 3. Fundamental notes on chemical thermodynamics / Petros Tzias -- chapter 4. Heat transfer / Ioannis K. Kookos and Nikolaos G. Stoforos -- chapter 5. Steam generation : distribution / Theodoros Varzakas -- chapter 6. Heat exchangers / Theodoros Varzakas -- chapter 7. Rheology in use : a practical guide / Niall W.G. Young -- chapter 8. Fluid mechanics in food process engineering / Ricardo D. Andrade P., Carmen E. Pérez C., and German J. Narvaez G. -- chapter 9. Diffusion / Theodoros Varzakas -- chapter 10. Absorption / Giovanni A. Escamilla García and Eleazar M. Escamilla Silva -- chapter 11. Distillation for the production of fortification spirit / Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley -- chapter 12. Food products evaporation / Jorge F. Vélez-Ruiz -- chapter 13. Food irradiation processing / Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz -- chapter 14. Food formulation / V. Giannou, Constantina Tzia, and Theodoros Varzakas -- chapter 15. Reaction kinetics / Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou
Control code
KNOVEL895661508
Dimensions
unknown
Extent
1 online resource (xxii, 586 pages)
File format
unknown
Form of item
online
Isbn
9781482261691
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote

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