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