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Food Engineering Handbook: Food Process Engineering

| £141.61 | €159.26 | Ca$229.74 | Au$226.72
by Theodoros Varzakas
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Food Engineering Handbook: Food Process Engineering by Theodoros Varzakas

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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Ebook Details
Pages: 672
Size: 17.8 MB
Publisher: CRC Press
Date published:   2014
ISBN: 9781482261684 (DRM-PDF)

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