Engineering Solutions for Sustainable Food and Dairy Production: Innovations and Techniques in Food Processing and Dairy Engineering (Food Engineering Series) - Image 1

£155.50

Springer Engineering Solutions for Sustainable Food and Dairy Production: Innovations and Techniques in Food Processing and Dairy Engineering (Food Engineering Series)

Name: Engineering Solutions for Sustainable Food and Dairy Production: Innovations and Techniques in Food Processing and Dairy Engineering (Food Engineering Series)
Brand: Springer
Price: 155.5 GBP
Availability: InStock

Cheese & Dairy

This is the most expensive it has ever been. Walk away.

£156 today · previous high £156 · all-time low £151

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 55 days · 55 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 55 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £156 (49 days, 89.1%)

Price range: £151 - £156

Price levels: 2 different prices over 55 days

Description

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry. It delves into a wide array of crucial topics, each meticulously crafted to provide valuable insights into the complex world of food and dairy processing. Engineering Solutions for Sustainable Food and Dairy Production begins by addressing the paramount concern of safety in the food industry, tackling challenges and opportunities in ensuring the quality and integrity of food products. The book promotes an understanding of the sources of dairy products and the practices involved in dairy farming, which are pivotal for producing high-quality dairy goods. Raw material management and quality control techniques are covered in full, as are fluid mechanics and heat transfer and pasteurization techniques. Fermentation processes are explored in-depth, showcasing their significance in the creation of various food products. Separation technologies such as filtration and centrifugation techniques are studied and evaporation and concentration techniques are discussed which enables the production of condensed and powdered items. A full chapter is dedicated to food and dairy freezing and cooling techniques, focusing on maintaining the correct temperature and various freezing and cooling methods. For researchers in search of the most updated technologies and techniques for sustainable food and dairy processing, this text functions as a singular source

Product Specifications

Brand: Springer
Format: hardcover
ASIN: 3031758331
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 01 February 2025
Listed Since: 13 September 2024

Barcode

No barcode data available

Springer Engineering Solutions for Sustainable Food and Dairy Production: Innovations and Techniques in Food Processing and Dairy Engineering (Food Engineering Series)

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Wiley-Blackwell Advances in Dairy Product Science & Technology

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (Innovations in Agricultural & Biological Engineering)

Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

Dairy Processing: Advanced Research to Applications

Dairy Processing and Quality Assurance

Introduction to Food Engineering (Food Science and Technology)

Engineering Aspects of Milk and Dairy Products (Contemporary Food Engineering)

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation (Innovations in Agricultural & Biological Engineering)

Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality (Innovations in Agricultural & Biological Engineering)

Fundamentals of Dairy Chemistry

Dairy Powders and Concentrated Products: 9 (Society of Dairy Technology)

Dairy Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Thermal Food Engineering Operations (Bioprocessing in Food Science)

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (Innovations in Agricultural & Biological Engineering)

Improving the Safety and Quality of Milk: Pt. 2: Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving the Safety and Quality of Milk: Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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

Food Processing: Principles and Applications

Dairy Foods: Processing, Quality, and Analytical Techniques

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

The 2011 Import and Export Market for Dairy Products in New Zealand