02012nam 2200421zu 450 991104672940332120251107110036.00-12-823119-X(CKB)29534641300041(VLeBooks)9780128231197(FR-PaCSA)88973149(FRCYB88973149)88973149(EXLCZ)992953464130004120240109|2023uuuu || |engur|||||||||||txtrdacontentcrdamediacrrdacarrierIntroduction to Food EngineeringSixth editionAcademic Press20231 online resource (900 p.)Food Science and Technology9780128231296 Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Food industry and tradeFood processing machineryFood industry and trade.Food processing machinery.664.02Singh R. Paul78176Heldman Dennis R78175Erdogdu Ferruh1770051BOOK9911046729403321Introduction to Food Engineering4481472UNINA