Food engineering and technology /

Oishi, Sugiko

Food engineering and technology / by Sugiko Oishi. - Los Angeles, California : Tritech Digital Media, 2018 - 1 online resource (618, pages) : color illustrations.

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Include index


1. Physical properties of food materials -- 2. Fluid flow -- 3. Heat and mass transfer, basic principles -- 4. Reaction kinetics -- 5. Elements |of| process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration -- 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 -- 17. Thermal processing -- 18. Thermal processes methods and equipment -- 19. Refrigeration chilling and freezing -- 20. Refrigeration equipment and methods -- 21. Evaporation -- 22. Dehydration -- 23. Freeze-drying (lyophilization) and freeze concentration -- 24. Frying baking roasting -- 25. Ionizing irradiation and other non-thermal preservation processes -- 26. Food packaging --27. Cleaning disinfection, sanitation

978-1-64443-015-6 (e-book)


Science
Food engineering
Technology

TP370 / Oi7 2018
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