Food process engineering and technology / Zeki Berk.
Material type: TextSeries: Food science and technology, international seriesPublisher: Amsterdam : Academic Press, 2018Edition: Third editionDescription: 1 online resourceContent type:- text
- computer
- online resource
- 9780128120545 (ePub ebook) :
- 9780128120187
- 664 23
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
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