Food Engineering Handbook: Food Process Engineering (Contemporary Food Engineering) ebook

Food Engineering Handbook: Food Process Engineering (Contemporary Food Engineering) ebook by Theodoros Varzakas (Editor), Constantina Tzia (Editor

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineeringmethods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selectedprocesses such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:

• Discusses size reduction, mixing, emulsion, and encapsulation

• Provides case studies of solidliquid and supercritical fluid extraction

• Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

PLEASE NOTE THAT THE ITEM IS THE E-BOOK AND  WILL BE DELIVERED VIA AN EMAIL IN LINK FORM WITHIN 24 HOURS OF PAYMENT