Food process engineering and technology / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel.

By: Material type: TextTextSeries: Food science and technology international seriesPublisher: Amsterdam, Academic Press, [2013]Copyright date: ♭2013Edition: Second editionDescription: xxix, 690 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0124159230
  • 9780124159235
Subject(s): LOC classification:
  • TP370 .B475 2013
Online resources:
Contents:
1. Physical properties of food materials -- 2.Fluid flow -- 3. Heat and mass transfer -- 4. Reaction kinetics -- 5. Elements of process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration and expression -- 9. Centrifugation -- 10. Membrane processes -- 11. Extraction -- 12. Adsorption and ion exchange -- 13. Distillation -- 14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- Thermal processing -- 18. Thermal processes, methods and equipment -- 19. Refrigeration: chilling and freezing -- 20. Refrigeration -- 21. Evaporation -- 22. Dehydration -- 23. Freeze drying (lyophilization) and freeze concentration -- 24. Frying, baking, roasting -- 25. Chemical preservation -- 26. Ionizing irradiation and other non-thermal preservation processes -- 27. Food packaging -- 28. Cleaning, disinfection, sanitation.
Abstract: "The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--publisher's website.
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Holdings
Item type Current library Call number Status Date due Barcode
Books Books Kwara State University Library TP370 .B47 2013-01 (Browse shelf(Opens below)) Available 012447-01
Books Books Kwara State University Library TP370 .B47 2013-01 (Browse shelf(Opens below)) Available 012447-02
Books Books Kwara State University Library TP370 .B47 2013-01 (Browse shelf(Opens below)) Available 012447-03

Previously published in 2009.

Includes bibliographical references and index.

1. Physical properties of food materials -- 2.Fluid flow -- 3. Heat and mass transfer -- 4. Reaction kinetics -- 5. Elements of process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration and expression -- 9. Centrifugation -- 10. Membrane processes -- 11. Extraction -- 12. Adsorption and ion exchange -- 13. Distillation -- 14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- Thermal processing -- 18. Thermal processes, methods and equipment -- 19. Refrigeration: chilling and freezing -- 20. Refrigeration -- 21. Evaporation -- 22. Dehydration -- 23. Freeze drying (lyophilization) and freeze concentration -- 24. Frying, baking, roasting -- 25. Chemical preservation -- 26. Ionizing irradiation and other non-thermal preservation processes -- 27. Food packaging -- 28. Cleaning, disinfection, sanitation.

"The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--publisher's website.

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