£72.34

Food Processing and Engineering Topics (Food Science and Technology)

Industrial Chemistry

Price data last checked 100 day(s) ago - refreshing...

View at Amazon

We'll watch every seller, every day. One email when your price arrives.

This is the usual price. Wait for it to drop, or tell us your number.

£72 today · usual range £0–£0 · best ever £43

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 517 days • 517 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 517 days • 7 price levels

Days at Price

Current Price

Price Analysis

Most common price: £94 (209 days, 40.4%)

Price range: £43 - £94

Price levels: 7 different prices over 517 days

Description

This book offers a combination of theoretical support, practical examples, process applications, and recent findings on diverse aspects of food science and engineering, such as rheology, heat transfer, evaporation, osmotic dehydration, air drying, ultrasound and deep-fat frying. Topics upon selected fluids, powders, cheese, concentrated foods, and frozen dough are also included. Presenting an interesting, complete and current vision of important food processing and food engineering, food products and food technologies, the manuscript is a useful tool for teaching, processing and researching. The book could be used as a textbook by students, finding in it some academic themes such as: rheological applications an its relation with moment transport and flow, measure of textural attributes for cheese, particle size distributions for food powders; also, the fundamentals of heat transfer focused to explain the convective heat transfer evaluation, the heat transfer complications due to the fouling formation, and the evaporation of food liquids; mass transfer principles and applications on osmotic concentration, air drying, and frying; and finally some innovative and practical applications of ultrasound, baking and frying will complete the panorama. Industrial people could use this work as a tool for specific food items or problems, like rheology of some liquid foods, particle distributions of food powders, measurement of cheese texture, approaches for analysis of fouling of heat transfer exchangers, effect of evaporation on food properties; furthermore, they will find recent information and applications of osmotic and air dehydration, combined treatments on fried foods, ultrasound and baking in food processing. Researchers may compare their results with some data presented in tables and graphics included in each chapter.

Key Features

New

Mint Condition

Dispatch same day for order received before 12 noon

Guaranteed packaging

No quibbles returns

Product Specifications

Format: hardcover
ASIN: 160741788X
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 01 July 2009
Listed Since: 10 April 2009

Barcode

No barcode data available

Food Processing and Engineering Topics (Food Science and Technology)

This is the usual price. Wait for it to drop, or tell us your number.

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Introduction to the Physical Chemistry of Foods

Biopolymer Engineering in Food Processing: 25 (Contemporary Food Engineering)

Food Engineering Handbook, Two Volume Set: 31 (Contemporary Food Engineering)

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Handbook of Food Engineering Practice

Optimization in Food Engineering: 4 (Contemporary Food Engineering)

Food Engineering Principles and Practices: A One-Semester Course

Rheology and Fracture Mechanics of Foods

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Introduction to Food Process Engineering (Food Preservation Technology)

Introduction to Food Engineering (Food Science and Technology)

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies

Food Process Engineering Operations (Contemporary Food Engineering)

Food Engineering Laboratory Manual

Understanding and controlling the microstructure of complex foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Non-thermal Food Engineering Operations (Food Engineering Series)

Food Processing Handbook, 2 Volume Set

Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering)

Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)

Modeling Food Processing Operations (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Thermal Food Processing: New Technologies and Quality Issues, Second Edition (Contemporary Food Engineering)

Physicochemical Aspects of Food Engineering and Processing: 13 (Contemporary Food Engineering)

Rheometry of Pastes, Suspensions, and Granular Materials: Applications in Industry and Environment