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Material or Process Book or Chapter Title Author or Editor Publication dates

Handbook of Food Engineering

Edited by: Dennis R. Heldman , Daryl B. Lund , Cristina M. Sabliov

Print publication date:  January  2019
Online publication date:  December  2018

Print ISBN: 9781466563124
eBook ISBN: 9780429449734
Adobe ISBN:

10.1201/9780429449734
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Book description

<P>The primary mission of the third edition of <EM>Handbook of Food Engineering</EM> 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.</P>

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