食品工学ハンドブック：食品工学の基礎 Food Engineering Handbook : Food Engineering Fundamentals (Contemporary Food Engineering)

Varzakas, Theodoros (EDT)/ Tzia, Constantina (EDT)

CRC Press Inc（2014/12発売）

• 製本 Hardcover:ハードカバー版／ページ数 608 p.
• 言語 ENG
• 商品コード 9781482261691
• DDC分類 664

Full Description

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:

Explains the interactions between different food constituents that might lead to changes in food properties
Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors

Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

Contents

Introduction. Mass and Energy Balances. Fundamental Notes on Chemical Thermodynamics. Heat Transfer. Steam Generation: Distribution. Heat Exchangers. Rheology in Use: A Practical Guide. Fluid Mechanics in Food Process Engineering. Diffusion. Absorption. Distillation for the Production of Fortification Spirit. Food Products Evaporation. Food Irradiation Processing. Food Formulation. Reaction Kinetics.