Advances in food engineering
著者
書誌事項
Advances in food engineering
（CRC series in food engineering）
CRC Press, c1992
- : alk. paper
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注記
Based on papers presented at an international workshop on the role of food engineering research in the development of Indonesian food industry held in Jakarta, Indonesia, Sept. 2-6, 1991
Includes bibliographical references and index
内容説明・目次
内容説明
This book provides a compilation of innovative topics of prime importance to the expanding food industry in developed and developing countries. These topics include the measurement of food properties and their role in optimizing food processing operations, food structural and rheological considerations in food processing, innovations in equipment design and plant operations, water relation in foods and their role in dehydration processes, advances in heat and mass transfer and their applications in improving food processing operations, and reaction kinetics in food processing and storage.
目次
- Measurement of food properties and their role in optimizing food processing operations
- food structural and rheological considerations in food processing
- innovations in equipment design and plant operations
- water relation in foods and their role in dehydration processes
- advances in heat and mass transfer and their applications in improving food processing operations
- food processing and storage.
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