書籍詳細

書籍詳細




洋書

食品工学ハンドブック(第3版)

Handbook of Food Engineering

3RD

Heldman, Dennis R. (EDT)   Lund, Daryl B. (EDT)   Sabliov, Cristina M. (EDT)

CRC Pr I LLC 2019/01
1194 p. 26 cm   
装丁: Hrd    装丁について
テキストの言語: ENG    出版国: GB
ISBN: 9781466563124
KCN: 1013833846
紀伊國屋書店 選定タイトル
標準価格:¥47,272(本体 ¥42,975)   
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納期について
DDC: 664
KDC: G360 食品科学一般
関連書リスト: SB2986
SB3063
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Annotation

With chapters on nano-scale science in food processing and basic concepts of mass transfer in foods.

Full Description

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Table of Contents

Preface Editors Contributors 1 Linear and Non-Linear Rheological Properties of Foods Ozlem C. Duvarci, Gamze Yazar, Hulya Dogan, and Jozef L. Kokini 2 Advances in Nanotechnology of Food Materials for Food and Non-Food Applications. Rohollah Sadeghi, Thanida Chuacharoen, Cristina M. Sabliov, Carmen I. Moraru, Mahsan Karimi, and Jozef L. Kokini 3 Reaction Kinetics in Food Systems Ricardo Villota and James G. Hawkes 4 Phase and State Transitions and Transformations in Food Systems. Yrjo H. Roos 5 Transport and Storage of Food Products. M. A. Rao 6 Heating and Cooling Processes for Foods R. Paul Singh and Gail Bornhorst 7 Food Freezing and Frozen Food Storage Dennis R. Heldman 8 Mass Transfer in Foods Bengt Hallstrom, Vassilis Gekas, Ingegerd Sjoholm, and Anne Marie Romulus 9 Evaporation and Freeze Concentration Ken R. Morison and Richard W. Hartel 10 Membranes in Food Technology Frank Lipnizki 11 Food Dehydration Martin R. Okos, Osvaldo Campanella, Ganesan Narsimhan, Rakesh K. Singh, and A. C. Weitnauer 12 Thermal Processing of Canned Foods Arthur Teixeira 13 Extrusion Processes Leon Levine and Robert C. Miller 14 Food Packaging John M. Krochta 15 Engineering Considerations for Cleaning and Disinfection in the Food Industry Kylee R. Goode, David Phinney, Tony Hasting, and Peter Fryer Index