MARC Record from Library of Congress

LEADER: 01736cam a22003498i 4500
001 2014039169
003 DLC
005 20141017084858.0
008 141002s2014 flu b 001 0 eng
010 $a 2014039169
020 $a9781482261660 (hardback)
040 $aDLC$beng$erda$cDLC
042 $apcc
050 00 $aTP370$b.F5673 2014
082 00 $a664$223
084 $aTEC012000$2bisacsh
245 00 $aFood engineering handbook.$pFood process engineering /$ceditors, Theodoros Varzakas, Constantina Tzia.
263 $a1510
264 1 $aBoca Raton :$bTaylor & Francis,$c2014.
300 $apages cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 0 $aContemporary food engineering
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.
504 $aIncludes bibliographical references and index.
650 0 $aFood industry and trade.
650 0 $aFood$xComposition.
650 0 $aChemical processes.
650 7 $aTECHNOLOGY & ENGINEERING / Food Science.$2bisacsh
700 1 $aVarzakas, Theodoros.
700 1 $aTzia, Constantina.