ISBN: 9781482261660 - food engineering handbook: food process engineering (20 risultati)

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Condizione: New. pp. 668.

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Hardback. Condizione: New. Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:Discusses size reduction, mixing, emulsion, and encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation, enzymes, fluidized-bed drying, and morePresenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.…

Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Hardcover. Condizione: Brand New. 1st edition. 672 pages. 10.00x7.00x1.75 inches. In Stock.

Hardback. Condizione: New. Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:Discusses size reduction, mixing, emulsion, and encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation, enzymes, fluidized-bed drying, and morePresenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.…

Condizione: New. pp. 668 approx 284 equations This item is printed on demand.

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Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book addresses the basic and applied principles of food engineering methods used in food processing operations. Presenting cutting-edge information on emerging food engineering processes, this text examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration; discusses size reduction, mixing, emulsion, and encapsulation; includes case studies of solid-liquid and supercritical fluid extraction; and explores fermentation, enzymes, fluidized-bed drying, and more. It provides an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.…