Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov.
Material type: TextPublication details: Boca Raton, Florida : CRC Press, Taylor & Francis Group, 2019Edition: Third editionDescription: xii,1,194 pages ; 26 cmISBN: 9781466563124 (hardback : alk. paper)Subject(s): Food industry and trade -- Handbooks, manuals, etc | Food science -- Handbooks, manuals, etcLOC classification: TP 370.4 H33 2019 CAFSD RCItem type | Home library | Call number | Status | Date due | Barcode |
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Books | MMSU College of Agriculture, Food and Sustainable Development | TP 370.4 H33 2019 CAFSD RC (Browse shelf(Opens below)) | Available | 37240 |
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.
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