Название: Fundamentals of Food Process Engineering ISBN: 1461570573 ISBN-13(EAN): 9781461570578 Издательство: Springer Рейтинг: Цена: 11173.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Ten years after the publication of the first edition of Flllldmntntais of Food Process Engineering, there have been significant changes in both food science education and the food industry itself.
Автор: Berk, Zeki Название: Food Process Engineering and Technology ISBN: 0128120185 ISBN-13(EAN): 9780128120187 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Поставка под заказ.
Описание:
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.
Provides a strong emphasis on the relationship between engineering and product quality/safety
Considers cost and environmental factors
Presents a fully updated, adequate review of recent research and developments in the area
Includes a new, full chapter on elements of food plant design
Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Описание: Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods.
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