Introduction to food engineering
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Amsterdam ; Boston :
Elsevier/Academic Press ,
c2009
|
| Edition: | 4th ed |
| Subjects: |
Table of Contents:
- 1. Introduction
- 2. Fluid flow in food processing
- 3. Energy and controls in food processes
- 4. Heat transfer in food processing
- 5. Preservation processes
- 6. Refrigeration
- 7. Food freezing
- 8. Exaporation
- 9. Psychrometrics
- 10. Mass transfer
- 11. Membrane separation
- 12. Dehydration
- 13. Suppplemental processes
- 14. Extrusion processes for foods
- 15. Packaging concepts