A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.
Enrique Ortega-Rivas
Non-thermal Food Engineering Operations [PDF ebook]
Non-thermal Food Engineering Operations [PDF ebook]
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Dil İngilizce ● Biçim PDF ● Sayfalar 362 ● ISBN 9781461420385 ● Dosya boyutu 5.4 MB ● Yayımcı Springer US ● Kent NY ● Ülke US ● Yayınlanan 2012 ● İndirilebilir 24 aylar ● Döviz EUR ● Kimlik 2250358 ● Kopya koruma Sosyal DRM