Food engineering handbook :food process engineering / edited by Theodoros Varzakas and Constantina Tzia
By: Varzakas, Theodoros [ed.].
Contributor(s): Tzia, Constantina [Editor].
Material type:
TextPublisher: Boca Raton : CRC Press, 2014.Description: xxii, 650 p.ISBN: 9781482261660.Subject(s): FOOD SCIENCE | FOOD INDUSTRY AND TRADE | FOOD -- BIOTECHNOLOGY | TECHNOLOGY & ENGINEERING -- FOOD SCIENCEDDC classification: 664
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | Reference | 664 FOO (Browse shelf(Opens below)) | Not For Loan | 17923 |
Contents: Chapter 1: Membrane Separation; Chapter 2: Size Reduction; Chapter 3: Centrifugation-Filtration; Chapter 4: Crystallization; Chapter 5: Mixing-Emulsions; Chapter 6: Solid-Liquid Extraction; Chapter 7: Supercritical Fluid Extraction; Chapter 8: Chilling and Freezing; Chapter 9: Drying of Foods; Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Chapter 11: Fermentation and Enzymes; Chapter 12: Fluid and Species Transfer in Food Biopolymers. Chapter 13: Encapsulation of Food Ingredients : Agents and Techniques Chapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Chapter 15: New/Innovative Technologies
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