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Handbook Of Food Engineering hardcover english - 13-Feb-19
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5363.40 جنيهيشمل ضريبة القيمة المضافة
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المواصفات
| الناشر | CRC Press |
| رقم الكتاب المعياري الدولي 13 | 9781466563124 |
| رقم الكتاب المعياري الدولي 10 | 1466563125 |
| اللغة | الإنجليزية |
| وصف الكتاب | As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.FeaturesCovers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredientsNew chapter covers nanoscale science in food systemsIncludes chapters on mass transfer in foods and membrane processes for liquid concentration and other applicationsDiscusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusionThe first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. |
| عن المؤلف | Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. In 1966, Heldman joined the faculty at Michigan State University, and began teaching and research in the area of food process engineering. He served as Chair of the Agricultural Engineering Department at Michigan State University from 1975 to 1979. Heldman joined the Campbell Soup Company in 1984, as the Vice President of Process Research and Development. In 1986, he moved to the National Food Processors Association, as Executive Vice President of Scientific Affairs, CEO for The National Food Laboratory, and President of The Food Processors Institute. In 1991, Heldman joined the Weinberg Consulting Group Inc, as a consultant on food regulatory issues.Daryl B. Lund earned a BS (1963) in mathematics and a PhD (1968) in food science with a minor in chemical engineering at the University of Wisconsin-Madison. During 21 years at the University of Wisconsin, he was a professor of food engineering in the food science department serving as chair of the department from 1984–1987. He has contributed over 150 scientific papers, edited 5 books, and co-authored one major textbook in the area of simultaneous heat and mass transfer in foods, kinetics of reactions in foods, and food processing.Cristina Sabliov, Ph.D. is the Richard R & Betty S. Fenton LSU Alumni Professor in the Biological and Agricultural Engineering (BAE) Department at Louisiana State University and LSU Agricultural Center. She received a BS in Food Technology, two MS degrees in Agricultural Engineering and Chemical Engineering, and PhDs in Food Science, and Biological and Agricultural Engineering. Currently, she serves as a Graduate Coordinator in the BAE Department. Dr. Sabliov is leading an international renowned research program in the field of nanotechnology, specifically focused on polymeric nanoparticles designed for delivery of bioactive components for improved food quality and human health. She collaborates extensively across disciplines with colleagues from the US and abroad, to address complex research questions. To date, she has published 56 papers, cited more than 1,000 times. Dr. Sabliov has been recognized for the quality and impact of her work by LSU, as a recipient of Tiger Athletic Foundation Undergraduate Teaching Award, and Distinguished Faculty Award. The American Society of Agricultural and Biological Engineers awarded her the New Holland Young Researcher Award in 2011, and in 2016 Dr. Sabliov was inducted as a Fellow of the American Institute for Medical and Biological Engineering. |
| رقم الطبعة | 3rd Edition |
| تاريخ النشر | 13-Feb-19 |
| عدد الصفحات | 1206 |
Handbook Of Food Engineering hardcover english - 13-Feb-19
في عربة التسوق 
مجموع العربة 5363.40 جنيه
