Titre : | HANDBOOK OF FOOD ENGINEERING PRACTICE, 1 |
Autre titre: | MANUEL DE TECHNOLOGIE ALIMENTAIRE |
Auteurs : | KENNETH J. VALENTAS ; ENRIQUE ROTSTEIN ; R. PAUL SINGH |
Type de document : | Livre |
Editeur : | NEW-YORK : CRC PRESS, 1997 |
ISBN/ISSN/EAN : | 978-0-8493-8694-7 |
Format : | 718 P. |
Langues: | Anglais |
Concepts : |
STERILISATION
CONGELATION SECHAGE MEMBRANE EVAPORATION EMBALLAGE APTITUDE A LA CONSERVATION RHEOLOGIE PETRISSAGE HYGIENE ALIMENTAIRE PROCEDURE DE CONTROLE TECHNOLOGIE ALIMENTAIRE |
Résumé : | A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. Features : - Defines and explains essential food operations - Examines the physical and rheological properties of foods - Includes analysis methods, simulation procedures, sanitary guidelines, and process controller design - Surveys the critical area of food chemistry as it applies to food engineering |
Exemplaires (2)
Cote | Support | Section | Disponibilité |
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RES 1134 | Livre | Réserve | Disponible |
Tb 542-3 | Livre | Réserve | En prêt permanent Sorti jusqu'au 19/07/2026 |