Food process engineering and technology. (2018)

• Record Type: Book
• Further Information: Note: Zeki Berk.
• Authors: Berk, Zeki
• Contents: 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
• Edition: Third edition
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 664; Food industry and trade -- Technological innovations; Food processing plants
• Languages: English
• ISBNs: 9780128120545
• Related ISBNs: 9780128120187
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; resource not viewed.
• Access Rights: 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).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.