MARC Record from Library of Congress

LEADER: 03427cam a2200337 i 4500
001 2014034193
003 DLC
005 20151204083254.0
008 140829s2015 flu b 001 0 eng
010 $a 2014034193
020 $a9781482261691 (Hardback : acid-free paper)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTP370$b.F567 2015
082 00 $a664$223
084 $aTEC012000$2bisacsh
245 00 $aFood engineering handbook.$pFood engineering fundamentals /$cedited by Theodoros Varzakas, Constantina Tzia.
264 1 $aBoca Raton :$bCRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business,$c[2015]
300 $axxii, 586 pages ;$c24 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
490 0 $aContemporary food engineering
504 $aIncludes bibliographical references and index.
520 $a"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--$cProvided by publisher.
520 $a"Preface It is an innovative piece of work coming in a two-volume set bringing together aspects of food engineering and food process engineering phenomena and operations. This handbook provides a stimulating and up-to-date review of fundamental food engineering phenomena. An in-depth coverage of the major technologies compared with the broader coverage of others will be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering textbook. It addresses the basic principles of food engineering methods used in food processing operations around the world. While it covers the theory it combines this with a practical hands-on approach. The book is a comprehensive resource that explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, diffusion, absorption, evaporation, and novel food processes such as irradiation technology. In each chapter the addition of case studies and problem calculation is highlighted and this makes the key difference between other textbooks on food engineering. This volume, along with Food Process Engineering, comprises the two-volume set Food Engineering Handbook, and can be sold individually or together as a set. KEY FEATURES OF THIS BOOK The book provides an essential and complete reference on the modeling, quality and safety, and technologies associated with food engineering. It explains the interactions between different food constituents that might lead to changes in food properties"--$cProvided by publisher.
650 0 $aFood industry and trade.
650 0 $aFood$xBiotechnology.
650 7 $aTECHNOLOGY & ENGINEERING / Food Science.$2bisacsh
700 1 $aVarzakas, Theodoros,$eeditor.
700 1 $aTzia, Constantina,$eeditor.