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Food process engineering and technology / Zeki Berk.

By: Material type: TextSeries: Food science and technology international seriesLondon : Academic, 2009Edition: 1st edDescription: xv, 605 pages : illustrations ; 26 cmISBN:
  • 9780123736604 (hbk.) :
  • 0123736609 (hbk.)
Subject(s): DDC classification:
  • 664 22
LOC classification:
  • TP370 .B47 2009
Available additional physical forms:
  • Also available online.
Contents:
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.
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Item type Current library Home library Call number Copy number Status Barcode
Books Chinhoyi University of Technology Libraries Chinhoyi University of Technology Libraries TP 370 BER (Browse shelf(Opens below)) c.033881 Available BK00455397

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.

Also available online.

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