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<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>
Chapter 1: Linear and Non-Linear Rheological Properties of Foods | Download PDF |
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Chapter 2: Advances in Nanotechnology of Food Materials for Food and Non-Food Applications | Download PDF |
Chapter 3: Reaction Kinetics in Food Systems | Download PDF |
Chapter 4: Phase and State Transitions and Transformations in Food Systems | Download PDF |
Chapter 5: Transport and Storage of Food Products | Download PDF |
Chapter 6: Heating and Cooling Processes for Foods | Download PDF |
Chapter 7: Food Freezing and Frozen Food Storage | Download PDF |
Chapter 8: Mass Transfer in Foods | Download PDF |
Chapter 9: Evaporation and Freeze Concentration | Download PDF |
Chapter 10: Membranes in Food Technology | Download PDF |
Chapter 11: Food Dehydration | Download PDF |
Chapter 12: Thermal Processing of Canned Foods | Download PDF |
Chapter 13: Extrusion Processes | Download PDF |
Chapter 14: Food Packaging | Download PDF |
Chapter 15: Engineering Considerations for Cleaning and Disinfection in the Food Industry | Download PDF |