000			03353cam a2200337 i 4500
001			18285097
003			KE-MeUCS
005			20180622174908.0
008			140829s2015 flu b 001 0 eng
010			_a 2014034193
020			_a9781482261691 (Hardback : acidfree paper)
040			_aDLC _beng _cDLC _erda _dDLC
042			_apcc
050	0	0	_aTP370 _b.F567 2015
082	0	0	_a664 _223
084			_aTEC012000 _2bisacsh
245	0	0	_aFood engineering handbook. _pFood engineering fundamentals / _cedited by Theodoros Varzakas, Constantina Tzia.
300			_axxii, 586 pages ; _c24 cm
490	0		_aContemporary food engineering
504			_aIncludes bibliographical references and index.
520			_a"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--
520			_a"Preface It is an innovative piece of work coming in a two-volume set bringing together aspects of food engineering and food process engineering phenomena and operations. This handbook provides a stimulating and up-to-date review of fundamental food engineering phenomena. An in-depth coverage of the major technologies compared with the broader coverage of others will be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering textbook. It addresses the basic principles of food engineering methods used in food processing operations around the world. While it covers the theory it combines this with a practical hands-on approach. The book is a comprehensive resource that explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, diffusion, absorption, evaporation, and novel food processes such as irradiation technology. In each chapter the addition of case studies and problem calculation is highlighted and this makes the key difference between other textbooks on food engineering. This volume, along with Food Process Engineering, comprises the two-volume set Food Engineering Handbook, and can be sold individually or together as a set. KEY FEATURES OF THIS BOOK The book provides an essential and complete reference on the modeling, quality and safety, and technologies associated with food engineering. It explains the interactions between different food constituents that might lead to changes in food properties"--
650		0	_aFood industry and trade. _9677
650		0	_aFood _xBiotechnology.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh _95023
700	1		_aVarzakas, Theodoros, _eeditor.
700	1		_aTzia, Constantina, _eeditor.
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK
999			_c86335 _d86334