Berk, Zeki creator text xx Estados Unidos de América Academic Press 2013 2a ed. monographic und

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xxix, 690 p. 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. Zeki Berk Incluye bibliografías Food industry and trade Technological innovations Food processing plants Industria alimentaria Innovaciones tecnológicas Plantas procesadoras de alimentos Diseño y construcción 664.02 B47 2013 978-0-12-415923-5 178529 220117 20240223144154.0 dia_7325