ABSTRACT

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical propertie

chapter 1|30 pages

Membrane Separation

chapter 2|30 pages

Size Reduction

chapter 3|70 pages

Centrifugation–Filtration

chapter 4|50 pages

Crystallization

chapter 5|72 pages

Mixing-Emulsions

chapter 6|34 pages

Solid–Liquid Extraction

chapter 7|32 pages

Supercritical Fluid Extraction

chapter 8|56 pages

Chilling and Freezing

chapter 9|62 pages

Drying of Foods

chapter 11|30 pages

Fermentation and Enzymes

chapter 15|34 pages

New/Innovative Technologies

part |8 pages

Volume II

chapter |2 pages

Contents

chapter |2 pages

Series Preface

chapter |2 pages

Preface

chapter |2 pages

Acknowledgments

chapter |2 pages

Series Editor

chapter |2 pages

Editors

chapter |2 pages

Contributors

chapter 1|2 pages

Introduction

chapter 2|38 pages

Mass and Energy Balances

chapter 4|38 pages

Heat Transfer

chapter 5|28 pages

Steam Generation : Distribution

chapter 6|38 pages

Heat Exchangers

chapter 7|38 pages

Rheology in Use : A Practical Guide

chapter 9|46 pages

Diffusion

chapter 10|34 pages

Absorption

chapter 12|58 pages

Food Products Evaporation

chapter 13|64 pages

Food Irradiation Processing

chapter 14|38 pages

Food Formulation

chapter 15|41 pages

Reaction Kinetics