Handbook of Food Engineering, Third Edition |
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| Editor:
| Heldman, Dennis R.
Lund, Daryl B.
Sabliov, Christina |
| ISBN: | 978-1-4665-6313-1 |
| Publication Date: | Jun 2017 |
| Publisher: | CRC Press LLC
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| Book Format: | Digital (delivered electronically) |
| List Price: | USD $279.95 |
Book Description:
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The primary mission of the third edition of Handbook of Food Engineeringis to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new 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. In...
More Description
The primary mission of the third edition of Handbook of Food Engineeringis to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new 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. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods.