Food Engineering Handbook - Food Process Engineering - Bog - Hardback

Food Engineering Handbook - Food Process Engineering

This book addresses the basic and applied principles of food engineering methods used in food processing operations. Presenting cutting-edge information on emerging food engineering processes, this text examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration; discusses size reduction, mixing, emulsion, and encapsulation; includes case studies of solid¿liquid and supercritical fluid extraction; and explores fermentation, enzymes, fluidized-bed..