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Food Engineering Handbook Food Process Engineering
Click for related books: Varzakas T

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Key Features
  • Discusses size reduction, mixing, emulsion, and encapsulation
  • Provides case studies of solid–liquid and supercritical fluid extraction
  • Explores fermentation, enzymes, fluidized-bed drying, and more
Description

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

More Details About Food Engineering Handbook Food Process Engineering
General Information
Author(s)Varzakas T
PublisherTaylor & Francis
ISBN9781482261660
Pages672
BindingHardcover
LanguageEnglish
Publish YearNovember 2014
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