Food Engineering Handbook Food Process Engineering Two Volume Set 1st Edition by Theodoros Varzakas, Constantina Tzia – Ebook PDF Instant Download/Delivery: 146658226X, 9781466582262
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Product details:
ISBN 10: 146658226X
ISBN 13: 9781466582262
Author: Theodoros Varzakas, Constantina Tzia
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also 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 set examines the thermophysical propertie
Food Engineering Handbook Food Process Engineering Two Volume Set 1st Table of contents:
Volume I
Chapter 1 Membrane Separation
Chapter 2 Size Reduction
Chapter 3 Centrifugation–Filtration
Chapter 4 Crystallization
Chapter 5 Mixing-Emulsions
Chapter 6 Solid–Liquid Extraction
Chapter 7 Supercritical Fluid Extraction
Chapter 8 Chilling and Freezing
Chapter 9 Drying of Foods
Chapter 10 Fluidized Bed, Spouted Bed, and In-Store Drying of Grain
Chapter 11 Fermentation and Enzymes
Chapter 12 Fluid and Species Transfer in Food Biopolymers
Chapter 13 Encapsulation of Food Ingredients: Agents and Techniques
Chapter 14 Multiphysics Modeling of Innovative and Traditional Food Processing Technologies
Chapter 15 New/Innovative Technologies
Volume II
Chapter 1 Introduction
Chapter 2 Mass and Energy Balances
Chapter 3 Fundamental Notes on Chemical Thermodynamics
Chapter 4 Heat Transfer
Chapter 5 Steam Generation : Distribution
Chapter 6 Heat Exchangers
Chapter 7 Rheology in Use : A Practical Guide
Chapter 8 Fluid Mechanics in Food Process Engineering
Chapter 9 Diffusion
Chapter 10 Absorption
Chapter 11 Distillation for the Production of Fortification Spirit
Chapter 12 Food Products Evaporation
Chapter 13 Food Irradiation Processing
Chapter 14 Food Formulation
Chapter 15 Reaction Kinetics
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Theodoros Varzakas,Constantina Tzia,Engineering,Process