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Berk, Zeki.

Food process engineering and technology / Zeki Berk. - 1st ed. - London : Academic, 2009. - xv, 605 pages : illustrations ; 26 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.



ISBN: 9780123736604 (hbk.) : US$155 0123736609 (hbk.)

Nat. Bib. No.: GBA893171 bnb

Subjects--Topical Terms:
Food industry and trade--Technological innovations.
Food processing plants.

LC Class. No.: TP370 / .B47 2009

Dewey Class. No.: 664