Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods 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 selected processes 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 solidaliquid 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.Food Process Engineering Theodoros Varzakas, Constantina Tzia ... Similar results were reported by Tyndall (1999) for clarified juice up to a VRF of 5 using tubular membranes (ITT-PCI Membrane Systems, UK) on a pilot scale by using 18anbsp;...
|Title||:||Food Engineering Handbook|
|Author||:||Theodoros Varzakas, Constantina Tzia|
|Publisher||:||CRC Press - 2014-11-24|