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Food process engineering and technology

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Food process engineering and technology

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food process engineering and technology/ Zeki Berk.
作者:	Berk, Zeki.
出版者:	Amsterdam ;Academic, : 2009.,
面頁冊數:	xv, 605 p. :ill. ;25 cm.
叢書名:	Food science and technology international series
內容註:	Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation.
標題:	Food industry and trade - Technological innovations. -
電子資源:	http://www.engineeringvillage.com/controller/servlet/OpenURL?genre=book&isbn=9780123736604An electronic book accessible through the World Wide Web; click for information
電子資源:	http://www.sciencedirect.com/science/book/9780123736604An electronic book accessible through the World Wide Web; click for information
ISBN:	0123736609

Food process engineering and technology
Berk, Zeki.

Food process engineering and technology[electronic resource] /Zeki Berk. - 1st ed. - Amsterdam ;Academic,2009. - xv, 605 p. :ill. ;25 cm. - Food science and technology international series.

Includes bibliographical references and index.

Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation.

The last thirty 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.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2009.

Mode of access: World Wide Web.

ISBN: 0123736609

Source: 133212:133335Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

911065
Food industry and trade
--Technological innovations.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP370 / .B47 2009

Dewey Class. No.: 664

National Agricultural Library Call No.: TP370 / .B475 2009

Food process engineering and technology
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245 1 0 $a Food process engineering and technology $h [electronic resource] / $c Zeki Berk.
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260 $a Amsterdam ; $a Boston ; $a London : $c 2009. $b Academic,
300 $a xv, 605 p. : $b ill. ; $c 25 cm.
440 0 $a Food science and technology international series
504 $a Includes bibliographical references and index.
505 0 $a Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation.
520 $a The last thirty 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.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2009. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Apr. 10, 2009). $n Access may be restricted to users at subscribing institutions.
650 0 $a Food industry and trade $x Technological innovations. $3 911065
650 0 $a Food processing plants. $3 636332
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856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780123736604 $z An electronic book accessible through the World Wide Web; click for information
994 $a C0 $b TEF