Media type: Book Title: Handbook of food engineering Contains: Literaturangaben Contributor: Heldman, Dennis R. [Editor]; Lund, Daryl B. [Editor]; Sabliov, Cristina M. [Editor] Published: Boca Raton; London; New York: CRC Press, [2019] Published in: Food science and technology Issue: Third edition Extent: xii, 1194 Seiten; Illustrationen, Diagramme; 18 x 26 cm Language: English ISBN: 9781466563124 RVK notation: VN 8000 : Allgemeines Keywords: Lebensmitteltechnologie Origination: Footnote: Literaturangaben Description: Chapter 1: Linear and Non-Linear Rheological Properties of Foods Chapter 2: Advances in Nanotechnology of Food Materials for Food and Non-Food Applications Chapter 3: Reaction Kinetics in Food Systems Chapter 4: Phase and State Transitions and Transformations in Food Systems Chapter 5: Transport and Storage of Food Products. Chapter 6: Heating and Cooling Processes for Foods Chapter 7: Food Freezing and Frozen Food Storage Chapter 8: Mass Transfer in Foods Chapter 9: Evaporation and Freeze Concentration Chapter 10: Membranes in Food Technology Chapter 11: Food Dehydration Chapter 12: Thermal Processing of Canned Foods Chapter 13: Extrusion Processes Chapter 15: Engineering Considerations for Cleaning and Disinfection in the Food Industry
Central Library – open access area Shelf-mark: VN 8000 H474(3) Item ID: 34779213 Status: To be used in the library, no dispatch by interlibrary loan; delivery of photocopies possible