ISBN: 9781482261660

Series Preface Preface Acknowledgments Author Biographies Contributors Membrane Separation; Alfredo Cassano, Ren Ruby Figueroa, and Enrico Drioli Size Reduction; Constantin… Meer...

Series Preface Preface Acknowledgments Author Biographies Contributors Membrane Separation; Alfredo Cassano, Ren Ruby Figueroa, and Enrico Drioli Size Reduction; Constantina Tzia and Virginia Giannou CentrifugationFiltration; T. Varzakas Crystallization; T. Varzakas Mixing Emulsions; T. Varzakas, V. Polychniatou, and C. Tzia SolidLiquid Extraction; Sofia Chanioti, George Liadakis, and Constantina Tzia Supercritical Fluid Extraction; Epaminondas Voutsas Chilling and Freezing; M. Giannakourou and V. Giannou Drying of Foods; Panagiotis A. Michailidis and Magdalini K. Krokida Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Dr. Srzednicki Fermentation and Enzymes; Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas Fluid and Species Transfer in Food Biopolymers; Pawan S. Takhar Encapsulation of Food Ingredients: Agents and Techniques; Charikleia Chranioti and Constantina Tzia Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Kai Knoerzer and Henry Sabarez New/Innovative Technologies; George I. Katsaros and Petros S. Taoukis Index Technology Technology eBook, CRC Press<

ISBN: 9781482261660

Food Engineering Handbook: Food Process Engineeringaddresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining th… Meer...

Food Engineering Handbook: Food Process Engineeringaddresses 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 toFood 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. | Food Engineering Handbook by Theodoros Varzakas Hardcover | Indigo Chapters Books > Science & Nature > Science > Technology > Food Science P10117, Theodoros Varzakas<

ISBN: 9781482261660

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 t… Meer...

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 encapsulation Provides case studies of solidliquid and supercritical fluid extraction Explores fermentation enzymes fluidized-bed drying and more Presenting 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. new, CRC Press<

2014, ISBN: 9781482261660

Food Process Engineering, Buch, Hardcover, [PU: Apple Academic Press Inc.], Apple Academic Press Inc., 2014

2014, ISBN: 9781482261660

Hardcover, Buch, [PU: Apple Academic Press Inc.]