Handbook of food engineering
by
Heldman, Dennis R.
Title
:
Handbook of food engineering
Author
:
Heldman, Dennis R.
ISBN
:
9781420014372
Edition
:
Second edition.
Physical Description
:
1 online resource (1023 pages).
Series
:
Food science and technology
Food science and technology (Taylor & Francis)
Contents
:
chapter 1 Rheological Properties of Foods / chapter 2 Reaction Kinetics in Food Systems / chapter 3 Phase Transitions and Transformations in Food Systems / chapter 4 Transport and Storage of Food Products / chapter 5 Heating and Cooling Processes for Foods / chapter 6 Food Freezing / chapter 7 Mass Transfer in Foods / chapter 8 Evaporation and Freeze Concentration / chapter 9 Membrane Concentration of Liquid Foods / chapter 10 Food Dehydration / chapter 11 Thermal Processing of Canned Foods / chapter 12 Extrusion Processes / chapter 13 Food Packaging / chapter 14 Cleaning and Sanitation.
Subject Term
:
Food industry and trade -- Handbooks, manuals, etc.
Added Author
:
Heldman, Dennis R.
Lund, Daryl B.
Electronic Access
:
| Library | Material Type | Item Barcode | Shelf Number | [[missing key: search.ChildField.HOLDING]] | Status |
|---|
| Online Library | E-Book | 540999-1001 | TP370.4 .H36 2007 | | CRC E-Books |