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| Available: 0 |
| List Price:$159.99 |
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| Edition: | 1st |
| Publisher: | Springer Nature |
| ISBN: | 1-4614-2037-7 (1461420377) |
| ISBN-13: | 978-1-4614-2037-8 (9781461420378) |
| Binding: | Hardcover |
| Copyright: | 2012 |
| Publish Date: | 03/12 |
| Weight: | 1.54 Lbs. |
| Pages: | 361 |
| Subject Class: | FSC (Food Science) |
| Remarks: | Print on Demand. Please allow additional time for delivery. |
| Return Policy: | Returns accepted up to 12 months provided no other recalls or return restrictions apply. |
| Table Of Contents: |
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| ISSN Series: | Food Engineering Series | | Abstract: | 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. |
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