ebooks and download videos Search All  Title  Author 
Home / Nonfiction / Science / Chemistry / Industrial & Technical

Introduction to Food Process Engineering

| £74.95 | €84.29 | Ca$121.60 | Au$120.00
by Albert Ibarz & Gustavo V. Barbosa-Canovas
What is this?DRM-PDF | by download   add to wish list
Introduction to Food Process Engineering by Albert Ibarz & Gustavo V. Barbosa-Canovas

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.

Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.

Highlights of the book include:

  • Dimensional analysis and similarities
  • Physicochemistry of food systems
  • Heat and mass transfer in food
  • Food rheology
  • Physical properties
  • Water activity
  • Thermal processing
  • Chilling and freezing
  • Evaporation
  • Dehydration
  • Extensive examples, problems, and solutions

To view this DRM protected ebook on your desktop or laptop you will need to have Adobe Digital Editions installed. It is a free software. We also strongly recommend that you sign up for an AdobeID at the Adobe website. For more details please see FAQ 1&2. To view this ebook on an iPhone, iPad or Android mobile device you will need the Adobe Digital Editions app, or BlueFire Reader or Txtr app. These are free, too. For more details see this article.

SHARE  Share by Email  Share on Facebook  Share on Twitter  Share on Linked In  Share on Delicious
or call in the US toll free 1-888-866-9150 product ID: 736410

Ebook Details
Pages: 722
Size: 19.0 MB
Publisher: CRC Press
Date published:   2014
ISBN: 9781482219661 (DRM-PDF)

DRM Settings
Copying:not allowed
Printing:not allowed
Read Aloud:  not allowed

Territory Restrictions
This ebook will NOT be sold to customers with a billing address in:

This product is listed in the following categories:

Nonfiction > Technology > Food Science
Nonfiction > Science > Chemistry > Industrial & Technical

These authors have products in the following categories:

Nonfiction > Technology > Food Science
Nonfiction > Science > Life Sciences > Zoology
Nonfiction > Medical > Nutrition
Nonfiction > Science
Nonfiction > Non-Classifiable
Nonfiction > Science > Chemistry > Industrial & Technical

If you find anything wrong with this product listing, perhaps the description is wrong, the author is incorrect, or it is listed in the wrong category, then please contact us. We will promptly address your feedback.

Submit 5 page SummaryWhat is this?

© 2016