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Handbook of Food Engineering by Dennis R. Heldman (Heldman Associates, Mason, Ohio, USA) at Abbey's Bookshop,
Handbook of Food Engineering
— —
Dennis R. Heldman (Heldman Associates, Mason, Ohio, USA) Daryl B. Lund (University of Wisconsin, Madison, USA)

Handbook of Food Engineering

Dennis R. Heldman (Heldman Associates, Mason, Ohio, USA),  Daryl B. Lund (University of Wisconsin, Madison, USA),  Cristina Sabliov (Louisiana State University, Baton, Rouge, USA)

$525

Hardback

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English
CRC Press Inc
23 January 2019
Food & beverage technology
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.

As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.

Features

Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients

New chapter covers nanoscale science in food systems

Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications

Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion

The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Edited by:   , , , , , , ,
Imprint:   CRC Press Inc
Country of Publication:   United States
Edition:   3rd edition
Dimensions:   Height: 254mm,  Width: 178mm, 
Weight:   2.332kg
ISBN:   9781466563124
ISBN 10:   1466563125
Pages:   1230
Publication Date:  
Audience:   College/higher education ,  Professional and scholarly ,  Further / Higher Education ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active

Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov

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