Case Studies in Food Engineering Learning from Experience /

One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes. This book has severa...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας: Clark, J. Peter (Συγγραφέας)
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: New York, NY : Springer New York, 2009.
Σειρά:Food Engineering Series,
Θέματα:
Διαθέσιμο Online:Full Text via HEAL-Link
Πίνακας περιεχομένων:
  • Section 1: Processes Based Largely on Physical Operations
  • Dry Mixing
  • Snacks and Baking
  • Breakfast Cereals
  • Pet Foods
  • Fruit and Vegetable Juice Processing
  • Membrane Processing
  • Freeze Drying
  • Section 2: Processes Based on Biochemical Reactions and Thermal Treatment
  • Continuous Thermal Processing
  • Retort Pouch Foods
  • Ice Cream
  • Sausages and Other Meat Products
  • Non-thermal Processing
  • Section 3: A few broader topics
  • Economic Evaluation
  • Design of a New Facility
  • How to Tour a Food Plant
  • Build New, Expand, or Upgrade?
  • Developing Processes.