机读格式显示(MARC)

• 000 03184cam a2200361 i 4500

• 001 0000838692

• 005 20250906090300.0

• 008 141002s2015 flua b 001 0 eng d

• 010 __ |a 2014039169

• 020 __ |a 9781482261660 |q hardback

• 020 __ |a 1482261669 |q hardback

• 035 __ |a .b76745569

• 035 __ |a (OCoLC)900027129

• 040 __ |a YDXCP |b eng |e rda |c YDXCP |d OSU |d UtOrBLW

• 090 __ |a TS205/X2

• 093 __ |a TS205 |2 5

• 099 __ |a CAL 022015064093

• 245 00 |a Food engineering handbook. |p Food process engineering / |c edited by Theodoros Varzakas, Constantina Tzia.

• 260 __ |a Boca Raton, FL : |b CRC Press, Taylor & Francis Group, |c [2015]

• 300 __ |a xxii, 650 pages ; |c 24 cm.

• 336 __ |a text |b txt |2 rdacontent.

• 337 __ |a unmediated |b n |2 rdamedia.

• 338 __ |a volume |b nc |2 rdacarrier.

• 490 1_ |a Contemporary food engineering.

• 504 __ |a Includes bibliographical references and index.

• 505 0_ |a 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.

• 520 __ |a "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"-- |c Provided by publisher.

• 650 _0 |a Food industry and trade.

• 650 _0 |a Food |x Composition.

• 650 _0 |a Chemical processes.

• 700 1_ |a Varzakas, Theodoros, |e editor.

• 700 1_ |a Tzia, Constantina, |e editor.

• 830 _0 |a Contemporary food engineering (Unnumbered)