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Author: Servet Gulum Sumnu
Publisher: CRC Press
ISBN: 1420052772
Category : Technology & Engineering
Languages : en
Pages : 308
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Book Description
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i
Author: Servet Gulum Sumnu
Publisher: CRC Press
ISBN: 1420052772
Category : Technology & Engineering
Languages : en
Pages : 308
Get Book Here
Book Description
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i
Author: Raquel de Pinho Ferreira Guine
Publisher: CRC Press
ISBN: 1439887039
Category : Technology & Engineering
Languages : en
Pages : 356
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Book Description
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in
Author: Jane Selia dos Reis Coimbra
Publisher: CRC Press
ISBN: 1420090399
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu
Author: Sakamon Devahastin
Publisher: CRC Press
ISBN: 1420082426
Category : Technology & Engineering
Languages : en
Pages : 374
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Book Description
Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
Author: Marilyn Rayner
Publisher: CRC Press
ISBN: 1466580445
Category : Technology & Engineering
Languages : en
Pages : 325
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Book Description
Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
Author: Jose A. Teixeira
Publisher: CRC Press
ISBN: 1439895465
Category : Technology & Engineering
Languages : en
Pages : 468
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Book Description
Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clea
Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1482261693
Category : Technology & Engineering
Languages : en
Pages : 612
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Book 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.
Author: Maria Laura Passos
Publisher: CRC Press
ISBN: 1420086073
Category : Technology & Engineering
Languages : en
Pages : 758
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Book Description
Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi
Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1466582278
Category : Technology & Engineering
Languages : en
Pages : 1242
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Book Description
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also 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 set examines the thermophysical propertie
Author: Ricardo Simpson
Publisher: CRC Press
ISBN: 1420058592
Category : Technology & Engineering
Languages : en
Pages : 524
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Book Description
Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.An organized exploration of new developments in academic and current food industr
