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Food Engineering Handbook Food Process Engineering Contemporary Food Engineering Series

Langue : Anglais

Coordonnateurs : Varzakas Theodoros , Tzia Constantina

Couverture de l’ouvrage Food Engineering Handbook

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineeringmethods 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 selectedprocesses 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.

Series Preface



Author Biographies


Membrane Separation; Alfredo Cassano, Renè Ruby Figueroa, and Enrico Drioli

Size Reduction; Constantina Tzia and Virginia Giannou

Centrifugation–Filtration; T. Varzakas

Crystallization; T. Varzakas

Mixing Emulsions; T. Varzakas, V. Polychniatou, and C. Tzia

Solid–Liquid Extraction; Sofia Chanioti, George Liadakis, and Constantina Tzia

Supercritical Fluid Extraction; Epaminondas Voutsas

Chilling and Freezing; M. Giannakourou and V. Giannou

Drying of Foods; Panagiotis A. Michailidis and Magdalini K. Krokida

Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Dr. Srzednicki

Fermentation and Enzymes; Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas

Fluid and Species Transfer in Food Biopolymers; Pawan S. Takhar

Encapsulation of Food Ingredients: Agents and Techniques; Charikleia Chranioti and Constantina Tzia

Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Kai Knoerzer and Henry Sabarez

New/Innovative Technologies; George I. Katsaros and Petros S. Taoukis


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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