Food Engineering Handbook, Two Volume Set

Routledge Member of the Taylor and Francis Group (Verlag)
  • erschienen am 12. Dezember 2014
  • |
  • 944 Seiten
E-Book | PDF ohne DRM | Systemvoraussetzungen
978-1-4665-8227-9 (ISBN)
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical propertie
  • Englisch
  • Boca Raton
  • |
  • USA
Taylor & Francis Inc
  • Für höhere Schule und Studium
  • |
  • Food engineers and food processing specialists in food companies, food plant managers, and other engineering personnel, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.
  • 333 s/w Abbildungen, 108 s/w Tabellen
  • |
  • 333 b/w images, 108 tables and approx 994 equations
  • 22,06 MB
978-1-4665-8227-9 (9781466582279)
weitere Ausgaben werden ermittelt

Theodoros Varzakas received a bachelor's degree in microbiology and biochemistry, MBA in food, and Ph.D in food biotechnology from Reading University, UK in 1992 and 1998, respectively. He has been a postdoctoral researcher at Reading University, worked in large pharmaceutical and multinational food companies in Greece, and possesses at least 14 years of experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece (Higher Institute of Kalamata, Greece), specializing in issues of food technology, food processing, food quality, and safety.

Constantina Tzia received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia's work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.

Food Engineering Handbook: Food Engineering Fundamentals. Introduction. Mass and Energy Balances. Fundamental Notes on Chemical Thermodynamics. Heat Transfer. Steam Generation: Distribution. Heat Exchangers. Rheology in Use: A Practical Guide. Fluid Mechanics in Food Process Engineering. Diffusion. Absorption. Distillation for the Production of Fortification Spirit. Food Products Evaporation. Food Irradiation Processing. Food Formulation. Reaction Kinetics. Food Engineering Handbook: Food Process Engineering. Membrane Separation. Size Reduction. Centrifugation-Filtration. Crystallization. Mixing Emulsions. Solid-Liquid Extraction. Supercritical Fluid Extraction. Chilling and Freezing. Drying of Foods. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain. Fermentation and Enzymes. Fluid and Species Transfer in Food Biopolymers. Encapsulation of Food Ingredients: Agents and Techniques. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies. New/Innovative Technologies.

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