Food Process Engineering Principles and Data - Brossura

Lewis

 
9780128211823: Food Process Engineering Principles and Data
Brossura
ISBN 10: 0128211822 ISBN 13: 9780128211823
Casa editrice: Woodhead Publishing, 2022

Sinossi

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.

In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Informazioni sull?autore

Dr. Lewis joined the University of Reading in 1973. He has lectured in food processing, dairy science and food physics and supervised numerous PhD students. He retired from lecturing in 2011 and acts as a full-time consultant to the food and dairy industry. He has actively been involved in Teaching Company Schemes (TCS) and Knowledge Transfer Programmes (KTP).

Dalla quarta di copertina

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.

In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
Woodhead Publishing
Data di pubblicazione
2022
Lingua
Inglese
ISBN 10 
0128211822
ISBN 13 
9780128211823
Rilegatura
Copertina flessibile
Numero edizione
1
Numero di pagine
488
Contatto del produttore
non disponibile
Persona responsabile
non disponibile