Food Engineering Handbook : Food Process Engineering

Theodoros Varzakas

ISBN 10: 1482261669 / ISBN 13: 9781482261660

Published by CRC Press, 2014

About this Item

nach der Bestellung gedruckt Neuware - Printed after ordering - Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation, enzymes, fluidized-bed drying, and morePresenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Seller Inventory # 9781482261660

Bibliographic Details

• Title: Food Engineering Handbook : Food Process Engineering
• Publisher: CRC Press
• Publication Date: 2014
• Language: English
• ISBN 10: 1482261669
• ISBN 13: 9781482261660
• Binding: Buch
• Condition: Neu
• Dimensions: 240W x 161H x 40D millimeters 240 millimeters width by 161 millimeters height by 40 millimeters depth
• Weight: 1165 grams

About this title

Synopsis

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:

• Discusses size reduction, mixing, emulsion, and encapsulation
• Provides case studies of solid–liquid and supercritical fluid extraction
• Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

About the Author

Theodoros Varzakas received a bachelor’s degree in microbiology and biochemistry, MBA in food, and Ph.D in food biotechnology from Reading University, UK in 1992 and 1998, respectively. He has been a postdoctoral researcher at Reading University, worked in large pharmaceutical and multinational food companies in Greece, and possesses at least 14 years of experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece (Higher Institute of Kalamata, Greece), specializing in issues of food technology, food processing, food quality, and safety.

Constantina Tzia received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia’s work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.