Handbook of food engineering practice

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-orien...

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Những tác giả chính:	Rotstein, Enrique, Singh, R. Paul, Valentas, Kenneth J.
Định dạng:	Sách
Ngôn ngữ:	English
Được phát hành:	CRC Press LLC 2011
Những chủ đề:	Hóa học
Truy cập trực tuyến:	http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25594
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Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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spelling	oai:scholar.dlu.edu.vn:DLU123456789-255942012-03-03T04:20:54Z Handbook of food engineering practice Rotstein, Enrique Singh, R. Paul Valentas, Kenneth J. Hóa học Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers. 2011-09-12T03:17:40Z 2011-09-12T03:17:40Z 1997 Book 0-8493-8694-2 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25594 en application/pdf CRC Press LLC
institution	Thư viện Trường Đại học Đà Lạt
collection	Thư viện số
language	English
topic	Hóa học
spellingShingle	Hóa học Rotstein, Enrique Singh, R. Paul Valentas, Kenneth J. Handbook of food engineering practice
description	Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
format	Book
author	Rotstein, Enrique Singh, R. Paul Valentas, Kenneth J.
author_facet	Rotstein, Enrique Singh, R. Paul Valentas, Kenneth J.
author_sort	Rotstein, Enrique
title	Handbook of food engineering practice
title_short	Handbook of food engineering practice
title_full	Handbook of food engineering practice
title_fullStr	Handbook of food engineering practice
title_full_unstemmed	Handbook of food engineering practice
title_sort	handbook of food engineering practice
publisher	CRC Press LLC
publishDate	2011
url	http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25594
_version_	1757662874402029568

Handbook of food engineering practice

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