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Food Engineering Handbook Food Engineering Fundamentals Contemporary Food Engineering Series

Langue : Anglais

Coordonnateurs : Varzakas Theodoros , Tzia Constantina

Couverture de l’ouvrage Food Engineering Handbook

Food Engineering Handbook:Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:

  • Explains the interactions between different food constituents that might lead to changes in food properties
  • Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
  • Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors

Presenting cutting-edge information, Food Engineering Handbook:Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

Series Preface





Introduction; Theodoros Varzakas and Constantina Tzia

Mass and Energy Balances; N. Zogzas

Fundamental Notes on Chemical Thermodynamics; Petros Tzias

Heat Transfer; Ioannis K. Kookos and Nikolaos G. Stoforos

Steam Generation: Distribution; Theodoros Varzakas

Heat Exchangers; Theodoros Varzakas

Rheology in Use: A Practical Guide; Niall W.G. Young

Fluid Mechanics in Food Process Engineering; Ricardo D. Andrade P., Carmen E. Pérez C., and German J. Narvaez G.

Diffusion; Theodoros Varzakas

Absorption; Giovanni A. Escamilla García and Eleazar M. Escamilla Silva

Distillation for the Production of Fortification Spirit; Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley

Food Products Evaporation; Jorge F. Vélez-Ruiz

Food Irradiation Processing; Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz

Food Formulation; V. Giannou, Constantina Tzia, and Theodoros Varzakas

Reaction Kinetics; Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou


Food engineers and food processing specialists in food companies, food plant managers, and other engineering personnel, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Date de parution :

15.6x23.5 cm

Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).

Prix indicatif 151,42 €

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