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berk z food process engineering technology 2009

Type:: E-books
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Uploaded On:: June 25, 2022, 4:47 p.m.
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Textbook in PDF format Introduction - Food is Life Physical properties of food materials Fluid flow Heat and mass transfer, basic principles Reaction kinetics Elements of process control Size reduction Mixing Filtration Centrifugation Membrane processes Extraction Absorption and ion exchange Distilation Crystalization and dissolution Extrusion Spoilage and preservation of foods Thermal processing Thermal processes, methods and equipment Refrigeration, chilling and freezing Refrigeration, equipment and methods Evaporation Dehydration Freeze drying (lyophilization) and freeze concentration Frying, baking, roasting Ionizing irradiation and other non-thermal preservation processes Food packaging Cleaning, disinfection, sanitation Appendix Index Series List

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Berk Z. Food Process Engineering and Technology 2009.pdf 4.8 MB

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berk z food process engineering technology 2009