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" Handbook of food engineering / "
edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov.
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BL
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| Record Number
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877926
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| Title & Author
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Handbook of food engineering /\ edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov.
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| Edition Statement
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Third edition.
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| Publication Statement
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Boca Raton, Florida :: CRC Press/Taylor & Francis Group,, [2019]
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, ©2019
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| Page. NO
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1 online resource (xii, 1194 pages, 24 unnumbered pages of plates) :: illustrations (some color)
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| ISBN
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0429449739
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: 0429831579
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: 1466563133
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: 9780429449734
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: 9780429831577
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: 9781466563131
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1466563125
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9781466563124
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| Notes
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Revised edition of: Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund. 2nd ed. ©2007.
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Rheological properties of foods -- Advances in nanotechnology of food materials for food and non-food applications -- Reaction kinetics in food systems -- Phase and state transitions and transformations in food systems -- Transport and storage of food products -- Heating and cooling processes for foods -- Food freezing and frozen food storage -- Mass transfer in foods -- Evaporation and freeze concentration -- Membranes in food technology -- Food dehydration -- Thermal processing of canned foods -- Extrusion processes -- Food packaging -- Engineering considerations for cleaning and disinfection in the food industry.
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| Abstract
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"The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods"--Publisher's description.
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| Subject
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Food industry and trade, Handbooks, manuals, etc.
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Food science, Handbooks, manuals, etc.
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Food industry and trade.
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| Subject
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Food science.
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| Subject
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TECHNOLOGY ENGINEERING / Food Science.
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| Dewey Classification
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664
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| LC Classification
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TP370.4
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| Added Entry
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Heldman, Dennis R.
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Lund, Daryl B.
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Sabliov, Cristina M.
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