Handbook of Food Processing Equipment (Food Engineering Series)

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By:
Springer
  • This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.
  • Author:
    Athanasios E. Kostaropoulos
    Binding:
    Hardcover
    Dewey Decimal Number:
    664.00284
    EAN:
    9780306472763
    Edition:
    1
    ISBN:
    0306472767
    Label:
    Springer
    Languages:
    English
    List Price:
    $205.00
    Manufacturer:
    Springer
    Number Of Items:
    1
    Number Of Pages:
    710
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2003-01-31
    Publisher:
    Springer
    Studio:
    Springer
    Title:
    Handbook of Food Processing Equipment (Food Engineering Series)

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