Food process engineering and technology /:
The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam ; Boston :
Elsevier/Academic Press,
2009.
|
| Ausgabe: | 1st ed. |
| Schriftenreihe: | Food science and technology international series.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety. Links theory and practice. Considers topics in light of factors such as cost and environmental issues. |
| Beschreibung: | 1 online resource (xv, 605 pages :) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780080920238 0080920233 9780123736604 0123736609 |
Internformat
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| 505 | 0 | |a Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation. | |
| 520 | |a The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety. Links theory and practice. Considers topics in light of factors such as cost and environmental issues. | ||
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Datensatz im Suchindex
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| adam_text | |
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| author | Berk, Zeki |
| author_facet | Berk, Zeki |
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| author_sort | Berk, Zeki |
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| building | Verbundindex |
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| callnumber-subject | TP - Chemical Technology |
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| contents | Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation. |
| ctrlnum | (OCoLC)316249037 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1st ed. |
| format | Electronic eBook |
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| id | ZDB-4-EBA-ocn316249037 |
| illustrated | Illustrated |
| indexdate | 2024-10-25T16:17:04Z |
| institution | BVB |
| isbn | 9780080920238 0080920233 9780123736604 0123736609 |
| language | English |
| oclc_num | 316249037 |
| open_access_boolean | |
| owner | MAIN |
| owner_facet | MAIN |
| physical | 1 online resource (xv, 605 pages :) |
| psigel | ZDB-4-EBA |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Elsevier/Academic Press, |
| record_format | marc |
| series | Food science and technology international series. |
| series2 | Food science and technology international series |
| spelling | Berk, Zeki. Food process engineering and technology / Zeki Berk. 1st ed. Amsterdam ; Boston : Elsevier/Academic Press, 2009. 1 online resource (xv, 605 pages :) text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology international series Includes bibliographical references and index. Print version record. Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation. The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety. Links theory and practice. Considers topics in light of factors such as cost and environmental issues. Food industry and trade Technological innovations. Food processing plants. http://id.loc.gov/authorities/subjects/sh85050311 Aliments Traitement Usines. food processing plants. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Food industry and trade Technological innovations fast Food processing plants fast Electronic books. Print version: Berk, Zeki. Food process engineering and technology. 1st ed. Amsterdam ; Boston : Elsevier/Academic Press, 2009 9780123736604 0123736609 (OCoLC)229025989 Food science and technology international series. http://id.loc.gov/authorities/names/n94037846 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=248932 Volltext CBO01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=248932 Volltext |
| spellingShingle | Berk, Zeki Food process engineering and technology / Food science and technology international series. Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation. Food industry and trade Technological innovations. Food processing plants. http://id.loc.gov/authorities/subjects/sh85050311 Aliments Traitement Usines. food processing plants. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Food industry and trade Technological innovations fast Food processing plants fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050311 |
| title | Food process engineering and technology / |
| title_auth | Food process engineering and technology / |
| title_exact_search | Food process engineering and technology / |
| title_full | Food process engineering and technology / Zeki Berk. |
| title_fullStr | Food process engineering and technology / Zeki Berk. |
| title_full_unstemmed | Food process engineering and technology / Zeki Berk. |
| title_short | Food process engineering and technology / |
| title_sort | food process engineering and technology |
| topic | Food industry and trade Technological innovations. Food processing plants. http://id.loc.gov/authorities/subjects/sh85050311 Aliments Traitement Usines. food processing plants. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Food industry and trade Technological innovations fast Food processing plants fast |
| topic_facet | Food industry and trade Technological innovations. Food processing plants. Aliments Traitement Usines. food processing plants. TECHNOLOGY & ENGINEERING Food Science. Food industry and trade Technological innovations Food processing plants |
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| work_keys_str_mv | AT berkzeki foodprocessengineeringandtechnology |