Berk, Zeki. <br/><br/>
Food process engineering and technology / 
Zeki Berk. 
 - 1st ed. 
 - London :  Academic,  2009. 
 - xv, 605 pages :  illustrations ;  26 cm. 
 - Food science and technology international series. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/>
<br/><br/><label>ISBN: </label>9780123736604 (hbk.) :  US$155 0123736609 (hbk.) 
<br/><br/><label>Nat. Bib. No.: </label>GBA893171  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Technological innovations.<br/>Food processing plants.
<br/><br/><label>LC Class. No.: </label>TP370  / .B47 2009 
<br/><br/><label>Dewey Class. No.: </label>664