Handbook of Food Engineering Practice

Name: Handbook of Food Engineering Practice
Brand: Crc
Availability: OutOfStock
Rating: 5 (1 reviews)

By Valentas, Kenneth J.

0 - Default Title

Description

This is the first applications oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of the" Handbook of Food Engineering Practice" is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. It deals with the importance of physical and rheological properties of foods,discusses unit operations, cost/profit analysis, sanitary guidelines and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers. TOC:Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids; Sterilization Process Engineering; Prediction of Freezing Time and Design of Food Freezers; Design and Performance Evaluation of Dryers; Design and Performance Evaluation of Evaporation; Material and Energy Balances; Food Packaging Materials, Barrier Properties, and Selection; Kinetics of Food Deterioration and Shelf-Life Prediction; Temperature Tolerance of Foods during Distribution; Thermal and Rheological Properties of Foodstuffs; Dough Processing Systems; Cost and Profitability Estimation; Simulation and Optimization; CIP Sanitary Process Design; Food Chemistry for Engineers. Index

Product details

Edition:

illustrated

Number of Pages:

718

Release Date:

1997-07-01

Publication Date:

1997-01-31

Publisher:

Crc

Languages:

Published: English, Original: English

ISBN10:

0849386942

ISBN13:

9780849386947

GPSR Manufacturer Reference:

[email protected]

Weight:

1538 g

Height:

187 cm

Width:

261 cm

Thickness:

39 cm

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