Food engineering handbook :food process engineering / edited by Theodoros Varzakas and Constantina Tzia

By: Varzakas, Theodoros [ed.].

Contributor(s): Tzia, Constantina [Editor].

Material type: Text

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

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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

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Previous	664 BHA Food Biotechnology	664 CLE Balancing on a planet the future of food and agriculture	664 FOO Food biochemistry and food processing	664 FOO Food engineering handbook :food process engineering	664 FOO V1 Food processing handbook Vol 1	664 FOO V2 Food processing handbook Vol 2	664.00284 ROB Robotics and automation in the food industry current and future technologies	Next

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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