Handbook of food engineering
著者
書誌事項
Handbook of food engineering
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra）
CRC Press, Taylor & Francis, c2007
2nd ed
- : hc. : acidfree paper
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design.
Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised.
Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.
目次
Rheological Properties of Foods, H. Dogan and J. L. Kokini
Reaction Kinetics in Food Systems, R. Villota and J. G. Hawkes
Phase Transitions and Transformations in Food Systems, Y. H. Roos
Transport and Storage of Food Products, M.A. Rao
Heating and Cooling Processes for Foods, R. P. Singh
Food Freezing, D. R. Heldman
Mass Transfer in Foods, B. Hallstroem, V. Gekas, I. Sjoeholm, and A. M. Romulus
Evaporation and Freeze, K. R. Morison and R. W. Hartel
Membrane Concentration of Liquid Foods, M. Cheryan
Food Dehydration, M. R. Okos, O. Campanella, G. Narsimhan, R. K. Singh, and A. C. Weitnauer
Thermal Processing of Canned Foods, A. Teixeira
Extrusion Processes, L. Levine and R. C. Miller
Food Packaging, J. M. Krochta
Cleaning and Sanitation, E. A. Plett and A. Grasshoff
Appendix Index
「Nielsen BookData」 より
