Titre : | HANDBOOK OF FOOD ENGINEERING |
Auteurs : | DENNIS R. HELDMAN ; DARYL B. LUND |
Type de document : | Livre |
Mention d'édition : | 2e éd. |
Editeur : | BOCA RATON : CRC PRESS, 2007 |
Collection : | FOOD SCIENCE AND TECHNOLOGY |
ISBN/ISSN/EAN : | 978-0-8247-5331-3 |
Format : | 1 vol. (1023 p.) / couv. ill. en coul., schémas, graphiques, tableaux / 26 cm |
Note générale : | Bibliographies |
Langues: | Anglais |
Concepts : |
TECHNOLOGIE ALIMENTAIRE
PRODUIT ALIMENTAIRE PROPRIETE RHEOLOGIQUE CONGELATION TRANSFERT DE MASSE EVAPORATION CONCENTRATION DESHYDRATATION TRAITEMENT THERMIQUE EXTRUSION EMBALLAGE |
Index. décimale : | 664 |
Résumé : | As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664 HEL | Livre | AA - Alimentation, santé et agroindustries | Disponible |