電子書籍詳細

電子書籍詳細


洋書 kinoppy

食品工学ハンドブック(第3版)

Handbook of Food Engineering

3 NED

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

CRC Press 2018/12
出版国: GB
ISBN: 9781466563124
eISBN: 9780429831560
KNPID: EY00261394
販売価格 : BookWeb Pro特別価格

価格はログインすると表示されます。
為替レートの変動や出版社の都合によって、価格が変動する場合がございます。
ファイルフォーマット:   
ファイルサイズ:
デバイス:

ご購入を希望される方は、
下のリンクをクリックしてください。

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