Food process engineering and technology

dc.contributor.author	Berk, Zeki
dc.date.issued	2018
dc.identifier.isbn	978-0-12-812018-7
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8089
dc.description	xxxi, 710 p. : ill.
dc.description.abstract	Third edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.
dc.language.iso	en
dc.publisher	Elsevier Inc.
dc.subject	Food industry
dc.subject.other	Food science
dc.subject.other	Food processing plants
dc.subject.other	Technological innovations
dc.title	Food process engineering and technology
dc.type	Book
dc.description.version	3rd edition