Food Process Engineering and Technology (Food Science and Technology) - Tapa blanda
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Reseña del editor:
"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations...Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data." --ProtoView.com, February 2014
The past 30 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
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- EditorialAcademic Press Inc
- Año de publicación2017
- ISBN 10 0128100567
- ISBN 13 9780128100561
- EncuadernaciónTapa blanda
- Número de páginas720
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