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Online Public Access Catalogue

题名/责任者:

Food engineering handbook. Food process engineering / edited by Theodoros Varzakas, Constantina Tzia.

出版发行项:

Boca Raton, FL : CRC Press, Taylor & Francis Group, [2015]

ISBN:

9781482261660

ISBN:

1482261669

载体形态项:

xxii, 650 pages ; 24 cm.

丛编说明:

Contemporary food engineering.

丛编统一题名:

Contemporary food engineering (Unnumbered)

附加个人名称:

Varzakas, Theodoros, editor.

附加个人名称:

Tzia, Constantina, editor.

论题主题:

Food industry and trade.

论题主题:

Food-Composition.

论题主题:

Chemical processes.

中图法分类号:

TS205

书目附注:

Includes bibliographical references and index.

内容附注:

Chapter 1. Membrane separation / Alfredo Cassano, Rene Ruby Figueroa, and Enrico Drioli -- Chapter 2. Size reduction / Constantina Tzia and Virginia Giannou -- Chapter 3. Centrifugation-filtration / Theodoros Varzakas -- Chapter 4. Crystallization / Theodoro Varzakas -- Chapter 5. Mixing-emulsions / Theodoro Varzakas, V. Polychniatou, and Constantina Tzia -- Chapter 6. Solid-liquid extraction / Sofia Chanioti, George Liadakis, and Constantina Tzia -- Chapter 7. Supercritical fluid extraction / Epaminondas Voutsas -- Chapter 8. Chilling and freezing / M. Giannakourou and Virginia Giannou -- Chapter 9. Drying of foods / Pantagiotis A. Michailidis and Magdalini K. Krokida -- Chapter 10. Fluidized bed, spouted bed, and in-store drying of grain / Robert H. Driscoll and George Srzednicki -- Chapter 11. Fermentation and enzymes / Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas -- Chapter 12. Fluid and species transfer in food biopolymers / Pawan S. Takhar -- Chapter 13. Encapsulation of food ingredients : agents and techniques / Charikleia Chranioti and Constantina Tzia -- Chapter 14. Multiphysics modeling of innovative and traditional food processing technologies / Kai Knoerzer and Henry Sabarex -- Chapter 15. New/innovative technologies / George I. Katsaros and Petros S. Taoukis.

摘要附注:

"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--

豆瓣简介：