Handbook of Food Engineering
| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Edition: | Third edition |
| Subjects: |
Table of Contents:
- 1. Linear and non-linear rheological properties of foods
- 2. Advances in nanotechnology of food materials for food and non-food applications
- 3. Reaction kinetics in food systems
- 4. Phase and state transitions and transformations in food systems
- 5. Transport and storage of food products
- 6. Heating and cooling processes for foods
- 7. Food freezing and frozen food storage
- 8. Mass transfer in foods
- 9. Evaporations and freeze concentration
- 10. Membranes in food technology
- 11. Food dehydration
- 12. Thermal processing of canned foods
- 13. Extrusion processes
- 14. Food packaging
- 15. Enginnering considerations for cleaning and disinfection in the food industry