Non-thermal Food Engineering Operations

Nonfiction, Science & Nature, Technology, Engineering, Chemical & Biochemical, Food Industry & Science
Cover of the book Non-thermal Food Engineering Operations by Enrique Ortega-Rivas, Springer US
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Enrique Ortega-Rivas ISBN: 9781461420385
Publisher: Springer US Publication: February 25, 2012
Imprint: Springer Language: English
Author: Enrique Ortega-Rivas
ISBN: 9781461420385
Publisher: Springer US
Publication: February 25, 2012
Imprint: Springer
Language: English

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

More books from Springer US

Cover of the book Gravity, Special Relativity, and the Strong Force by Enrique Ortega-Rivas
Cover of the book Reproductive Endocrinology by Enrique Ortega-Rivas
Cover of the book The Weather Revolution by Enrique Ortega-Rivas
Cover of the book Internet Policy and Economics by Enrique Ortega-Rivas
Cover of the book Adult Development by Enrique Ortega-Rivas
Cover of the book Homocysteine Metabolism: From Basic Science to Clinical Medicine by Enrique Ortega-Rivas
Cover of the book Direct Myocardial Revascularization: History, Methodology, Technology by Enrique Ortega-Rivas
Cover of the book Imagery and Visual Expression in Therapy by Enrique Ortega-Rivas
Cover of the book Controlled Clinical Trials in Neurological Disease by Enrique Ortega-Rivas
Cover of the book Thyroid Cytopathology by Enrique Ortega-Rivas
Cover of the book Sexual Perversion by Enrique Ortega-Rivas
Cover of the book Multi-Treatment Modalities of Liver Tumours by Enrique Ortega-Rivas
Cover of the book Infant Memory by Enrique Ortega-Rivas
Cover of the book Computational Methods for Microstructure-Property Relationships by Enrique Ortega-Rivas
Cover of the book Personality Dynamics by Enrique Ortega-Rivas
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy