Berk, Zeki <br/><br/>
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 .
<br/><br/>Incluye bibliografías 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>978-0-12-415923-5 
<br/><br/><label>LCCN: </label>178529 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Technological innovations  Food processing plants<br/>Industria alimentaria--Innovaciones tecnológicas  <br/>Plantas procesadoras de alimentos--Diseño y construcción  
<br/><br/><label>Dewey Class. No.: </label>664.02 B47 2013