Food process engineering and technology /
Berk, Zeki
Food process engineering and technology / Zeki Berk - 2a ed. - Estados Unidos de América : Academic Press, 2013 - xxix, 690 p. - Food science and technoloy international series .
Incluye bibliografías
Physical properties of food materials -- 2.Fluid flow -- 3. Heat and mass transfer -- 4. Reaction kinetics -- 5. Elements of process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration and expression -- 9. Centrifugation -- 10. Membrane processes -- 1Extraction -- 12. Adsorption and ion exchange -- 13. Distillation -- 14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- Thermal processing -- 18. Thermal processes, methods and equipment -- 19. Refrigeration: chilling and freezing -- 20. Refrigeration -- 2Evaporation -- 22. Dehydration -- 23. Freeze drying (lyophilization) and freeze concentration -- 24. Frying, baking, roasting -- 25. Chemical preservation -- 26. Ionizing irradiation and other non-thermal preservation processes -- 27. Food packaging -- 28. Cleaning, disinfection, sanitation.
978-0-12-415923-5
178529
Food industry and trade--Technological innovations Food processing plants
Industria alimentaria--Innovaciones tecnológicas
Plantas procesadoras de alimentos--Diseño y construcción
664.02 B47 2013
Food process engineering and technology / Zeki Berk - 2a ed. - Estados Unidos de América : Academic Press, 2013 - xxix, 690 p. - Food science and technoloy international series .
Incluye bibliografías
Physical properties of food materials -- 2.Fluid flow -- 3. Heat and mass transfer -- 4. Reaction kinetics -- 5. Elements of process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration and expression -- 9. Centrifugation -- 10. Membrane processes -- 1Extraction -- 12. Adsorption and ion exchange -- 13. Distillation -- 14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- Thermal processing -- 18. Thermal processes, methods and equipment -- 19. Refrigeration: chilling and freezing -- 20. Refrigeration -- 2Evaporation -- 22. Dehydration -- 23. Freeze drying (lyophilization) and freeze concentration -- 24. Frying, baking, roasting -- 25. Chemical preservation -- 26. Ionizing irradiation and other non-thermal preservation processes -- 27. Food packaging -- 28. Cleaning, disinfection, sanitation.
978-0-12-415923-5
178529
Food industry and trade--Technological innovations Food processing plants
Industria alimentaria--Innovaciones tecnológicas
Plantas procesadoras de alimentos--Diseño y construcción
664.02 B47 2013