TY  - BOOK
AU  - Berk,Zeki
TI  - Food process engineering and technology
T2  - Food science and technology, international series
SN  - 9780128120545 (ePub ebook) :
U1  - 664 23
PY  - 2018///
CY  - Amsterdam
PB  - Academic Press
KW  - Food industry and trade
KW  - Technological innovations
KW  - Food processing plants
N1  - Previous edition: 2013; Academic; Includes bibliographical references and index; 1. Physical Properties of Food Materials 2. Fluid Flow 3. Heat and Mass Transfer, Basic Principles 4. Reaction Kinetics 5. Elements of Process Control 6. Size Reduction 7. Mixing 8. Filtration 9. Centrifugation 10. Membrane Processes 11. Extraction 12. Adsorption and Ion Exchange 13. Distillation 14. Crystallization and Dissolution 15. Extrusion 16. Spoilage and Preservation of Foods 17. Thermal Processing 18. Thermal Processes, Methods and Equipment 19. Refrigeration, Chilling and Freezing 20. Refrigeration, Equipment and Methods 21. Evaporation 22. Dehydration 23. Freeze-Drying (Lyophilization) and Freezed Concentration 24. Frying, Baking, Roasting 25. Ionizing Irradiation and other Non-thermal Preservation Processes 26. Food Packaging 27. Cleaning, Disinfection, Sanitation; Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK)
UR  - https://www.sciencedirect.com/book/9780128120187/food-process-engineering-and-technology
ER  -