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Handbook of Food Process Design [2 Vols] by Shafiur Rahman; Wiley InterScience (Online service) is a nonfiction available to read on EtoBox.

What is Handbook of Food Process Design [2 Vols] about?

Annotation In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical ope

Who reads Handbook of Food Process Design [2 Vols]?

Author

Shafiur Rahman; Wiley InterScience (Online service)

Publisher

Wiley-Blackwell [Imprint] John Wiley & Sons, Incorporated

Published

2012

Language

EN

ISBN

9786613628596

Category

nonfiction

Subjects

Science, Technology, Engineering