Handbook of food processing equipment

dc.contributor.author	Saravacos, George
dc.contributor.author	Kostaropoulos, Athanasios E.
dc.date.issued	2016
dc.identifier.isbn	978-3-319-25020-5
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8579
dc.description	xii, 775 p. : ill.
dc.description.abstract	This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
dc.language.iso	en
dc.publisher	Springer
dc.subject	Foodindustry and trade
dc.subject.other	Food processing
dc.subject.other	Handbooks
dc.title	Handbook of food processing equipment
dc.type	Book