LEADER 03006nam 2200457za 450 001 9910583368103321 005 20240506134443.0 010 $a0-12-812054-1 035 $a(CKB)3800000000419860 035 $a(PPN)233366288 035 $a(FR-PaCSA)88864484 035 $a(MiAaPQ)EBC5291883 035 $a(EXLCZ)993800000000419860 100 $a20180310d2018 uy 0 101 0 $aeng 135 $aurcn|nnn||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood process engineering and technology /$fZeki Berk 205 $a3rd ed. 210 $aLondon $cAcademic P.$d2018 215 $a1 online resource (711 p.) $cill 311 $a0-12-812018-5 320 $aIncludes bibliographical references and index. 327 $a1 - Physical properties of food materials -- 2 - Fluid flow -- 3 - Heat and mass transfer, basic principles -- 4 - Reaction kinetics -- 5 - Elements of process control -- 6 - Size reduction -- 7 - Mixing -- 8 - Filtration and expression -- 9 - Centrifugation -- 10 - Membrane processes -- 11 - Extraction -- 12 - Adsorption and ion exchange -- 13 - Distillation -- 14 - Crystallization and dissolution -- 15 - Extrusion -- 16 - Spoilage and preservation of foods -- 17 - Thermal processing -- 18 - Thermal processes, methods, and equipment -- 19 - Refrigeration - Chilling and freezing -- 20 - Refrigeration - Equipment and methods -- 21 - Evaporation -- 22 - Dehydration -- 23 - Freeze drying (lyophilization) and freeze concentration -- 24 - Frying, baking, and roasting -- 25 - Chemical preservation -- 26 - Ionizing irradiation and other nonthermal preservation processes -- 27 - Food packaging -- 28 - Cleaning, disinfection, and sanitation -- 29 - Elements of food plant design -- Appendix -- Index. 330 $aFood Process Engineering and Technology, third edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. 606 $aFood industry and trade$xTechnological innovations 606 $aFood processing plants 615 0$aFood industry and trade$xTechnological innovations. 615 0$aFood processing plants. 676 $a338.47664 676 $a664 700 $aBerk$b Zeki$080145 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910583368103321 996 $aFood process engineering and technology$92126962 997 $aUNINA