Fundamentals of Food Process Engineering

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself.

Fundamentals of Food Process Engineering

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Fundamentals of Food Process Engineering
Language: en
Pages: 602
Authors: Romeo T. Toledo
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The
Food Process Engineering and Technology
Language: en
Pages: 742
Authors: Zeki Berk
Categories: Technology & Engineering
Type: BOOK - Published: 2018-02-13 - Publisher: Academic Press

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research
Food Process Engineering Operations
Language: en
Pages: 594
Authors: George D. Saravacos, Zacharias B. Maroulis
Categories: Technology & Engineering
Type: BOOK - Published: 2011-04-11 - Publisher: CRC Press

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and
Introduction to Food Process Engineering
Language: en
Pages: 510
Authors: P. G. Smith
Categories: Technology & Engineering
Type: BOOK - Published: 2011-02-11 - Publisher: Springer Science & Business Media

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire
Biotechnology and Food Process Engineering
Language: en
Pages: 544
Authors: Henry G. Schwartzberg, M. A. Rao
Categories: Technology & Engineering
Type: BOOK - Published: 1990-05-23 - Publisher: CRC Press

Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of