Food Process Design and Evaluation

1. Auflage 1995
ISBN: 978-1-56676-230-4
Verlag: Taylor & Francis Inc

Buch, Englisch, 268 Seiten, Format (B × H): 152 mm x 232 mm, Gewicht: 445 g

This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

Autoren/Hrsg.

Singh, Rakesh K.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Electrically Assisted Membrane Separation Processes Review and Advances in Apple Juice Processing, An Appraisal of the Characteristics of Food Mixing ,An Economical Method for the Dispersion of Powders into Liquids, Hygienic Design and Evaluation of a NIMIX Mixer for Particulate Suspension ,Duties Design Considerations in Aseptic Processing of Foods, Flow Diversion Valve Practices in Plants Designed for Aseptic Processing, Electrical Control and Monitoring Systems for an Aseptic Packaging, Line Advances in High-Pressure Food Preservation Methods, Recent Developments in the Commercial Applications of High-Pressure Technology in Food Processing, Extruded Cereals and Snacks, Current Automated Control Approaches to Twin Screw Extrusion Systems.

Über Autor(innen)

Rakesh K. Singh