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Food process engineering and technology

Berk, Zeki.

Food process engineering and technology

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food process engineering and technologyZeki Berk.
Author:	Berk, Zeki.
Published:	Amsterdam ;Academic,2009.
Description:	xv, 605 p. :ill. ;25 cm.
Series:	Food science and technology international series
Subject:	Food industry and tradeTechnological innovations.
Online resource:	An electronic book accessible through the World Wide Web; click for information
Online resource:	http://www.engineeringvillage.com/controller/servlet/OpenURL?genre=book&isbn=9780123736604
ISBN:	9780123736604

Food process engineering and technology
Berk, Zeki.

Food process engineering and technology[electronic resource] /Zeki Berk. - 1st ed. - Amsterdam ;Academic,2009. - xv, 605 p. :ill. ;25 cm. - Food science and technology international series.

Includes bibliographical references and index.

Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- 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. *Strong emphasis on the relationship between engineering and product quality/safety. Links theory and practice. Considers topics in light of factors such as cost and environmental issues.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2009.

Mode of access: World Wide Web.

ISBN: 9780123736604

Source: 133212:133335Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

291394
Food industry and trade
--Technological innovations.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP370 / .B47 2009

Dewey Class. No.: 664

National Agricultural Library Call No.: TP370 / .B475 2009

Food process engineering and technology
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037 $a 133212:133335 $b Elsevier Science & Technology $n http://www.sciencedirect.com
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050 1 4 $a TP370 $b .B47 2009
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100 1 $a Berk, Zeki. $3 454571
245 1 0 $a Food process engineering and technology $h [electronic resource] / $c Zeki Berk.
250 $a 1st ed.
260 $a Amsterdam ; $a Boston ; $a London : $b Academic, $c 2009.
300 $a xv, 605 p. : $b ill. ; $c 25 cm.
440 0 $a Food science and technology international series
504 $a Includes bibliographical references and index.
505 0 $a Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation.
520 $a 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. *Strong emphasis on the relationship between engineering and product quality/safety. Links theory and practice. Considers topics in light of factors such as cost and environmental issues.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2009. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Apr. 10, 2009). $n Access may be restricted to users at subscribing institutions.
650 0 $a Food industry and trade $x Technological innovations. $3 291394
650 0 $a Food processing plants. $3 454572
655 7 $a Electronic books. $2 local. $3 214472
710 2 $a ScienceDirect (Online service) $3 307425
776 1 $c Original $z 9780123736604 $z 0123736609 $w (OCoLC)229025989
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780123736604 $z An electronic book accessible through the World Wide Web; click for information
856 4 0 $3 Referex $u http://www.engineeringvillage.com/controller/servlet/OpenURL?genre=book&isbn=9780123736604 $z An electronic book accessible through the World Wide Web; click for information
994 $a C0 $b TEF