FOOD PROCESS ENGINEERING AND QUALITY ASSURANCE (HB 2018). Este artículo no está disponible.
Idioma: inglés
Editorial: TAYLOR & FRANCIS EXCLUSIVE(CBS), 2018
- Tapa dura
- Nuevo
Librería: UK BOOKS STORE, London, London, Reino UnidoUK BOOKS STORE
Vendedor de IberLibro desde 11 de marzo de 2024
Condición: Nuevo
EUR 263,53
Descripción del artículo del vendedor
Brand New ! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
N° de ref. del artículo Cvs 9781771885768
- Título
- FOOD PROCESS ENGINEERING AND QUALITY ASSURANCE (HB 2018)
- Autor
- MOHAN C O
- Editorial
- TAYLOR & FRANCIS EXCLUSIVE(CBS)
- Año de publicación
- 2018
- Estado
- New
- Encuadernación
- Encuadernación de tapa dura
- Idioma
- inglés
- ISBN 10
- 1771885769
- ISBN 13
- 9781771885768
- Edición
- Edición Internacional
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.
The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control.
Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products.
With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized.
Key features:
• Presents recent research development with applications
• Discusses new technology and processes in food process engineering
• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
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