Food Engineering Handbook: Food Process Engineering

1st Edition

Theodoros Varzakas, Constantina Tzia

CRC Press
Published November 24, 2014
Reference - 672 Pages - 136 B/W Illustrations
ISBN 9781482261660 - CAT# K24305
Series: Contemporary Food Engineering

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USD$185.00

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Summary

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.

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