Food Process Engineering.

• Ngôn ngữ: eng
• Ký hiệu phân loại: 664 Food technology
• Thông tin xuất bản: N.Y : Wm.C.Brown, 2000
• Mô tả vật lý: 348 tr. ; , 24 cm
• Bộ sưu tập: Khoa học ứng dụng
• ID: 1586
• Chủ đề: 1. Thực phẩm--Kỹ thuật xử lý

Tóm tắt

- Chapter 1: Product formulation and process optimization using linear programming
- Chapter 2: Material testing and rheology of solid foods
- Chapter 3: Rheology of liquid and semisolid foods
- Chapter 4: Concepts of heat transfer and thermal death times
- Chapter 5: Canning, retort thermal processing, and lethality computation by general method
- Chapter 6: Heat penetration test and thermal process design using ball's formula method
- Chapter 7: Blanching and freezing of foods
- Chapter 8: Ultra-high-temperature processing
- Chapter 9: Membrane processing of liquid foods
- Chapter 10: Evaporation concentration of liquid foods
- Chapter 11: Principles of experimental design
- Chapter 12: Spray and drum drying
- Chapter 13: Convective drying of foods
- Chapter 14: Osmotic Dehydration of foods
- Chapter 15: Microwave heating of foods
- Chapter 16: Frying of foods
- Chapter 17: Extrusion cooking of foods
- Chapter 18: Packaging of foods
- Chapter 19: Process controls in food manufacturing.