This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.
Format: Paperback / softback
CONTRIBUTORS: J. Peter Clark
EAN: 9781489984241
COUNTRY: United States
PAGES:
WEIGHT: 454 g
HEIGHT: 235 cm
PUBLISHED BY: Springer-Verlag New York Inc.
DATE PUBLISHED: 2014-10-30
CITY:
GENRE: SCIENCE / Chemistry / General, TECHNOLOGY & ENGINEERING / Food Science / General
WIDTH: 155 cm
SPINE:
Book Themes:
Chemistry, Food and beverage technology
From the reviews:
“Clark … has more than 40 years of experience in the field; this is evidenced by the significant practical engineering knowledge that he imparts in this book. The work describes thermal sterilization and nonthermal sterilization processes in detail. … A good list of references, a glossary, and many examples are included. This book will be useful to professionals and can serve as … a good textbook on food engineering. Summing Up: Recommended. Upper-division undergraduates through professionals; two-year technical programming students.” (L. E. Erickson, Choice, Vol. 47 (4), December, 2009)
