Coverart for item
The Resource Handbook of food engineering, edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov

Handbook of food engineering, edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov

Label
Handbook of food engineering
Title
Handbook of food engineering
Statement of responsibility
edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov
Contributor
Editor
Subject
Genre
Language
eng
Summary
"The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods"--Publisher's description
Cataloging source
N$T
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TP370.4
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • handbooks
http://library.link/vocab/relatedWorkOrContributorName
  • Heldman, Dennis R.
  • Lund, Daryl B.
  • Sabliov, Cristina M.
http://library.link/vocab/subjectName
  • Food industry and trade
  • Food science
  • TECHNOLOGY & ENGINEERING / Food Science
  • Food industry and trade
Label
Handbook of food engineering, edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov
Instantiates
Publication
Copyright
Note
Revised edition of: Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund. 2nd ed. ©2007
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Rheological properties of foods -- Advances in nanotechnology of food materials for food and non-food applications -- Reaction kinetics in food systems -- Phase and state transitions and transformations in food systems -- Transport and storage of food products -- Heating and cooling processes for foods -- Food freezing and frozen food storage -- Mass transfer in foods -- Evaporation and freeze concentration -- Membranes in food technology -- Food dehydration -- Thermal processing of canned foods -- Extrusion processes -- Food packaging -- Engineering considerations for cleaning and disinfection in the food industry
Control code
1080190487
Edition
Third edition.
Extent
1 online resource (xii, 1,194 pages, 24 unnumbered pages of plates)
Form of item
online
Isbn
9780429449734
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color)
Specific material designation
remote
System control number
(OCoLC)1080190487
Label
Handbook of food engineering, edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov
Publication
Copyright
Note
Revised edition of: Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund. 2nd ed. ©2007
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Rheological properties of foods -- Advances in nanotechnology of food materials for food and non-food applications -- Reaction kinetics in food systems -- Phase and state transitions and transformations in food systems -- Transport and storage of food products -- Heating and cooling processes for foods -- Food freezing and frozen food storage -- Mass transfer in foods -- Evaporation and freeze concentration -- Membranes in food technology -- Food dehydration -- Thermal processing of canned foods -- Extrusion processes -- Food packaging -- Engineering considerations for cleaning and disinfection in the food industry
Control code
1080190487
Edition
Third edition.
Extent
1 online resource (xii, 1,194 pages, 24 unnumbered pages of plates)
Form of item
online
Isbn
9780429449734
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color)
Specific material designation
remote
System control number
(OCoLC)1080190487

Library Locations

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      38.944491 -92.326012
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