Food process engineering and technology

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for...

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Bibliographic Details
Main Author: Berk, Zeki
Format: eBook Book
Language:English
Published: Amsterdam Academic 2009
Boston Elsevier
Elsevier/Academic Press
Elsevier Science & Technology
Edition:1
Subjects:
Food industry and trade
Food industry and trade > Technological innovations
Food processing plants
Food Science
Manufacture & Processing
Technological innovations
ISBN:0123736609, 9780123736604
Online Access:Get full text
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Description
Summary:The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics: Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues
Bibliography:0123736609 (hbk.)
9780123736604 (hbk.)
Includes bibliographical references and index
ISBN:0123736609
9780123736604
DOI:10.1016/B978-0-12-373660-4.X0001-4