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Food process engineering and technology [Libro electrónico] / Zeki Berk

Por: Berk, Zeki [autor/a].
Tipo de material: Libro en línea Libro en línea Series Editor: Amsterdam, The Netherlands: Academic Press, c2013Edición: Second edition.Descripción: xxix, 690 páginas : ilustraciones ; 24 centímetros.ISBN: 0124159230; 9780124159235.Tema(s): Food industry and trade -- Technological innovations | Food processing plantsNota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso Nota de bibliografía: Incluye bibliografía e índice: páginas 677-690 Número de sistema: 54688Contenidos:Mostrar Resumen:
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The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety. *Links theory and practice. *Considers topics in light of factors such as cost and environmental issues.

Recurso en línea: http://www.sciencedirect.com/science/book/9780124159235
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Tipo de ítem Biblioteca actual Colección Signatura Estado Fecha de vencimiento Código de barras
Libros Biblioteca Electrónica
Recursos en línea (RE) 		Acervo General Recurso digital ECO400546889737

Incluye bibliografía e índice: páginas 677-690

1. 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.. 11. Extraction.. 12. Adsorption and ion exchange.. 13. Distillation.. 14. Crystallization and dissolution.. 15. Extrusion.. 16. Spoilage and preservation of foods.. 17. Thermal processing.. 18. Thermal processes, methods and equipment.. 19. Refrigeration: Chilling and freezing.. 20. Refrigeration.. 21. Evaporation.. 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

Disponible para usuarios de ECOSUR con su clave de acceso

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety. *Links theory and practice. *Considers topics in light of factors such as cost and environmental issues. eng

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