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Food Process Engineering and Technology (2nd Ed.) Food Science and Technology Series

Langue : Anglais

Auteur :

Couverture de l’ouvrage Food Process Engineering and Technology
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.
Introduction-"Food is Life"

1. Physical Properties of Food Materials2. Fluid Flow3. Heat and Mass Transfer, Basic Principles4.. Reaction Kinetics5. Elements of Process Control6. Size Reduction7. Mixing8. Filtration9. Centrifugation10. Membrane Processes11. Extraction12. Adsorption and Ion Exchange13. Distillation14. Crystallization and Dissolution15. Extrusion16. Spoilage and Preservation of Foods17. Thermal Processing18. Thermal Processes, Methods and Equipment19. Refrigeration-Chilling and Freezing20. Refrigeration-Equipment and Methods21. Evaporation22. Dehydration23. Freeze-Drying (lyophilization) and Freeze Concentration24. Frying, Baking, Roasting25. Chemical Preservation26. Ionizing Irradiation and other Non-Thermal Preservation27. Food Packaging28. Cleaning, Disinfection, Sanitation

Appendices: Tables and Figures

Students and professionals in food engineering and food science and technology
Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.
  • Strong emphasis on the relationship between engineering and product quality/safety
  • Links theory and practice
  • Considers topics in light of factors such as cost and environmental issues

Date de parution :

Ouvrage de 720 p.

19x23.3 cm

Ancienne édition

Accéder à la nouvelle édition.

Date de parution :

Ouvrage de 720 p.

19x23.3 cm

Ancienne édition

Accéder à la nouvelle édition.

Thème de Food Process Engineering and Technology :

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