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Více informací o knize Food Process Engineering and Technology

• Parametry knihy
• Anotace
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Anotace knihy

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Food Process Engineering and Technology
• Autor: Zeki Berk
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 742
• EAN: 9780128120187
• ISBN: 0128120185
• ID: 18621042
• Nakladatelství: Elsevier Books
• Hmotnost: 1654 g
• Rozměry: 199 × 241 × 42 mm
• Datum vydání: 16. February 2018

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