Handbook of food engineering /
Handbook of food engineering /
edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov.
- Third edition.
- Boca Raton, Florida : CRC Press, Taylor & Francis Group, 2019.
- xii,1,194 pages ; 26 cm.
Includes bibliographical references and index.
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.
9781466563124 (hardback : alk. paper)
2018018711
Food industry and trade--Handbooks, manuals, etc.
Food science--Handbooks, manuals, etc.
TP 370.4 H33 2019 CAFSD RC
Includes bibliographical references and index.
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.
9781466563124 (hardback : alk. paper)
2018018711
Food industry and trade--Handbooks, manuals, etc.
Food science--Handbooks, manuals, etc.
TP 370.4 H33 2019 CAFSD RC