SC - 1471 | Food Engineering Handbook, Two Volume Set by Theodoros Varzakas, Constantina Tzia

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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.

ID: SC - 1471


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IDENTIFIKACIONI (ID) BROJEVI:

SC:
1-100__101-200__201-300

301-400__401-500__501-600

601-700__701-800__801-900


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