Food Process Engineering and Technology - Rilegato

Berk, Zeki

Rilegato

ISBN 10: 0124159230 ISBN 13: 9780124159235

Casa editrice: Academic Pr, 2013

Riassunto

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

• Strong emphasis on the relationship between engineering and product quality/safety
• Links theory and practice
• Considers topics in light of factors such as cost and environmental issues

Su questo libro

Recensione:

"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations...Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data." --ProtoView.com, February 2014

L'autore:

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.

Su questa edizione

• Editore: Academic Pr
• Data di pubblicazione: 2013
• ISBN 10: 0124159230
• ISBN 13: 9780124159235
• Rilegatura: Copertina rigida
• Numero edizione: 2
• Numero di pagine: 690