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Opérations d'ingénierie alimentaire non thermique par Enrique Ortega-Rivas (anglais) Paperb
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Numéro de l'objet eBay :386679848446
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Caractéristiques de l'objet
- État
- ISBN-13
- 9781489989260
- Book Title
- Non-thermal Food Engineering Operations
- ISBN
- 9781489989260
- Subject Area
- Technology & Engineering, Science, Business & Economics
- Publication Name
- Non-Thermal Food Engineering Operations
- Publisher
- Springer
- Item Length
- 9.3 in
- Subject
- Food Science, Industries / Food Industry, Chemical & Biochemical, Chemistry / Industrial & Technical
- Publication Year
- 2014
- Series
- Food Engineering Ser.
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Item Weight
- 20.3 Oz
- Item Width
- 6.1 in
- Number of Pages
- Xiv, 362 Pages
À propos de ce produit
Product Identifiers
Publisher
Springer
ISBN-10
1489989269
ISBN-13
9781489989260
eBay Product ID (ePID)
204083789
Product Key Features
Number of Pages
Xiv, 362 Pages
Publication Name
Non-Thermal Food Engineering Operations
Language
English
Subject
Food Science, Industries / Food Industry, Chemical & Biochemical, Chemistry / Industrial & Technical
Publication Year
2014
Type
Textbook
Subject Area
Technology & Engineering, Science, Business & Economics
Series
Food Engineering Ser.
Format
Trade Paperback
Dimensions
Item Weight
20.3 Oz
Item Length
9.3 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
23
Number of Volumes
1 vol.
Illustrated
Yes
Dewey Decimal
664.02
Table Of Content
Part I. Introductory Aspects.- 1. Classification of Food Processing and Preservation Operations.- 2. Common Preliminary Operations: Cleaning, Sorting, Grading.- 3. Materials Handling in the Food Industry.- 4. Size Reduction.- 5. Size Enlargement.- 6. Mixing and Emulsification.- 7. Separation Techniques for Solids and Suspensions.- 8. Membrane Separations.- 9. Electromagnetic Radiation: Ultraviolet Energy Treatment.- 10. Ionizing Radiation: Irradiation.- 11. Ultrasound in Food Preservation.- 12. Pulsed Light Technology.- 13. High-Voltage Pulsed Electric Fields.- 14. Ultra-High Hydrostatic Pressure.- 15. Protective and Preserving Food Packaging.- 16. Other Methods.
Synopsis
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., This book describes the advent and adaptation of food processing operations, processes and techniques which reduce, even eliminate the thermal component, resulting in microbiologically safe foods with minimum alteration in sensory and nutritive properties.
LC Classification Number
TX341-641
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Informations sur le vendeur professionnel
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