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120517s2012 nyu eng |
| 020 |
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|a 1461420377 (hardback : alk. paper)
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|a 1461420385 (e-book)
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|a 9781461420378 (hardback : alk. paper)
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|a 9781461420385 (e-book)
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|a TP371
|b .O78 2012
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| 090 |
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|a TP371
|b .O78 2012
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| 100 |
1 |
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|a Ortega-Rivas, Enrique ,
|e author
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| 245 |
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|a Non-thermal food engineering operations
|c Enrique Ortega-Rivas
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| 260 |
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|a New York :
|b Springer ,
|c c2012
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| 300 |
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|a xiv, 361 p. :
|b ill. ;
|c 23 cm.
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| 490 |
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|a Food engineering series
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Classification of food processing and preservation operations -- 2. Common preliminary operations: cleaning, sorting, grading -- 3. Handling of materials in the food industry -- 4. Size reduction -- 5. Size enlargement -- 6. Mixing and emulsification -- 7. Separation techniques for solids and suspensions -- 8. Membrane separations -- 9. Electromagnetic radiation: ultraviolet energy treatment -- 10. Ionizing radiation: irradiation -- 11. Ultrasound in food preservation -- 12. Pulsed light technology -- 13. High-voltage pulsed electric fields -- 14. Ultrahigh hydrostatic pressure -- 15. Protective and preserving food packaging -- 16. Other methods
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| 520 |
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|a This book describes the advent and adaptation of food processing operations, processes and techniques which reduce, even eliminate the thermal component, resulting in microbiologically safe foods with minimum alteration in sensory and nutritive properties
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| 650 |
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|a Food industry and trade
|x Quality control
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| 650 |
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|a Food industry and trade
|x Safety measures
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| 650 |
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|a Food
|x Effect of heat on
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| 999 |
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|a 1000147757
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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