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:
Electronic Access:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 540999-1001 | TP370.4 .H36 2007 | Searching... | Searching... |