Food Process Engineering and Technology (3rd Edition)

This book combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully u...

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Bibliographic Details
Main Author: Berk, Zeki
Format: eBook Book
Language:English
Published: London Elsevier 2018
Academic Press
Elsevier Science & Technology
Edition:3
Series:Food science and technology, international series
Subjects:
Food industry and trade
Food industry and trade > Technological innovations
Food processing plants
Food Science
Manufacture & Processing
ISBN:0128120185, 9780128120187
Online Access:Get full text
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Description
Summary:This book combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.
Bibliography:Previous edition: 2013
Includes bibliographical references and index
ISBN:0128120185
9780128120187
DOI:10.1016/C2016-0-03186-8