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

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

Label
Food engineering handbook, Food process engineering
Title
Food engineering handbook
Title part
Food process engineering
Statement of responsibility
edited by Theodoros Varzakas, Constantina Tzia
Title variation
Food process engineering
Contributor
Editor
Subject
Language
eng
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 encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation, e
Member of
Cataloging source
UKMGB
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TP370 .F5673 2014
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
  • Chemical processes
  • Food
  • Food industry and trade
Label
Food engineering handbook, Food process engineering, edited by Theodoros Varzakas, Constantina Tzia
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
  • Front Cover; Contents; Series Preface; Preface; Acknowledgments; Series Editor; Editors; Contributors; Chapter 1: Membrane Separation; Chapter 2: Size Reduction; Chapter 3: Centrifugation-Filtration; Chapter 4: Crystallization; Chapter 5: Mixing-Emulsions; Chapter 6: Solid-Liquid Extraction; Chapter 7: Supercritical Fluid Extraction; Chapter 8: Chilling and Freezing; Chapter 9: Drying of Foods; Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Chapter 11: Fermentation and Enzymes; Chapter 12: Fluid and Species Transfer in Food Biopolymers
  • Chapter 13: Encapsulation of Food Ingredients : Agents and TechniquesChapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Chapter 15: New/Innovative Technologies; Back Cover
Control code
KNOVEL897883081
Dimensions
unknown
Extent
1 online resource
Form of item
online
Isbn
9781482261684
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
Label
Food engineering handbook, Food process engineering, edited by Theodoros Varzakas, Constantina Tzia
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
  • Front Cover; Contents; Series Preface; Preface; Acknowledgments; Series Editor; Editors; Contributors; Chapter 1: Membrane Separation; Chapter 2: Size Reduction; Chapter 3: Centrifugation-Filtration; Chapter 4: Crystallization; Chapter 5: Mixing-Emulsions; Chapter 6: Solid-Liquid Extraction; Chapter 7: Supercritical Fluid Extraction; Chapter 8: Chilling and Freezing; Chapter 9: Drying of Foods; Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Chapter 11: Fermentation and Enzymes; Chapter 12: Fluid and Species Transfer in Food Biopolymers
  • Chapter 13: Encapsulation of Food Ingredients : Agents and TechniquesChapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Chapter 15: New/Innovative Technologies; Back Cover
Control code
KNOVEL897883081
Dimensions
unknown
Extent
1 online resource
Form of item
online
Isbn
9781482261684
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote

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