- Hardcover
- New
Seller: moluna, Greven, Germanymoluna
AbeBooks seller since July 9, 2020
Condition: New
£ 306.16
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Add to basketItem description from seller
Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. In 1966, Heldman joined the faculty at Michigan State University, and began teaching and r.
Seller Inventory # 595956882
- Title
- Handbook of Food Engineering
- Publisher
- CRC Press
- Publication year
- 2019
- Condition
- New
- Binding
- Gebunden
- Language
- English
- ISBN 10
- 1466563125
- ISBN 13
- 9781466563124
- Edition
- 3rd Edition
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.
As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.
Features
- Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients
- New chapter covers nanoscale science in food systems
- Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications
- Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion
The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
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| Item | 26 to 60 business days | 26 to 60 business days |
|---|---|---|
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Moluna GmbH
Engberdingdamm 27
Greven, Germany 48268
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Moluna GmbH
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Engberdingdamm 27
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