Paul Mason; Charles R. Fisher; Ryan Glamm; Michele V. Manuel; Georg J. Schmitz; Amarendra K. Singh; Alejandro Strachan Springer International Publishing AG (2017) Kovakantinen kirja
Paul Mason; Charles R. Fisher; Ryan Glamm; Michele V. Manuel; Georg J. Schmitz; Amarendra K. Singh; Alejandro Strachan Springer International Publishing AG (2018) Pehmeäkantinen kirja
Academic Press Sivumäärä: 864 sivua Asu: Kovakantinen kirja Painos: 4. ed. Julkaisuvuosi: 2008, 15.10.2008 (lisätietoa) Kieli: Englanti
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.
Supplemental processes including filtration, sedimentation, centrifugation, and mixing
Extrusion processes for foods
Packaging concepts and shelf life of foods
Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena
