Food engineering handbook : food process engineering
著者
書誌事項
Food engineering handbook : food process engineering
（Contemporary food engineering / Da-Wen Sun, series editor）
CRC, c2015
- : hbk
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Food Engineering Handbook: Food Process Engineering 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 book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:
Discusses size reduction, mixing, emulsion, and encapsulation
Provides case studies of solid-liquid and supercritical fluid extraction
Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
目次
Membrane Separation. Size Reduction. Centrifugation-Filtration. Crystallization. Mixing Emulsions. Solid-Liquid Extraction. Supercritical Fluid Extraction. Chilling and Freezing. Drying of Foods. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain. Fermentation and Enzymes. Fluid and Species Transfer in Food Biopolymers. Encapsulation of Food Ingredients: Agents and Techniques. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies. New/Innovative Technologies.
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