Handbook of Food Engineering 2nd edn - Hardcover

HELDMAN

Hardcover

ISBN 10: 1138034657 ISBN 13: 9781138034655

Synopsis

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods.

Edition details

• Language: English
• ISBN 10: 1138034657
• ISBN 13: 9781138034655
• Binding: Hardcover