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Handbook of food engineering practice

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Author(s): Kenneth J Valentas; Enrique Rotstein; R Paul Singh
Publisher: CRC Press
Year: 1997

Language: English
Pages: 718 p. : ill. ; 26 cm
City: Boca Raton, Fla
Tags: Пищевая промышленность;Общая технология и теоретические основы пищевых производств;Справочники, каталоги, таблицы


Content: Ch. 1. Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids / James F. Steffe and R. Paul Singh --
Ch. 2. Sterilization Process Engineering / Hosahalli S. Ramaswamy and R. Paul Singh --
Ch. 3. Prediction of Freezing Time and Design of Food Freezers / Donald J. Cleland and Kenneth J. Valentas --
Ch. 4. Design and Performance Evaluation of Dryers / Guillermo H. Crapiste and Enrique Rotstein --
Ch. 5. Design and Performance Evaluation of Membrane Systems / Jatal D. Mannapperuma --
Ch. 6. Design and Performance Evaluation of Evaporation / Chin Shu Chen and Ernesto Hernandez --
Ch. 7. Material and Energy Balances / Brian E. Farkas and Daniel F. Farkas --
Ch. 8. Food Packaging Materials, Barrier Properties, and Selection / Ruben J. Hernandez --
Ch. 9. Kinetics of Food Deterioration and Shelf-Life Prediction / Petros S. Taoukis, Theodore P. Labuza and I. Sam Saguy --
Ch. 10. Temperature Tolerance of Foods during Distribution / John Henry Wells and R. Paul Singh.