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Springer Non-thermal Food Engineering Operations (Food Engineering Series)

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£73.14 £69.48 £70.95 £72.41 £73.87 £75.33 £76.80 25 July 2026 09 August 2026 24 August 2026 08 September 2026 24 September 2026
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Description

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
25 February 2012
Listed Since
26 September 2011

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