| 書(shū)目名稱 | Non-thermal Food Engineering Operations | | 編輯 | Enrique Ortega-Rivas | | 視頻video | http://file.papertrans.cn/668/667153/667153.mp4 | | 概述 | Fills the gap in the topic of alternative or nonconventional food processing technologies.Focus on non-thermal food engineering, not on all food processing technologies.Includes relevant non-thermal f | | 叢書(shū)名稱 | Food Engineering Series | | 圖書(shū)封面 |  | | 描述 | .A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.. | | 出版日期 | Book 2012 | | 關(guān)鍵詞 | alternative food processing technologies; food engineering; non-thermal food process; biochemical engin | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-2038-5 | | isbn_softcover | 978-1-4899-8926-0 | | isbn_ebook | 978-1-4614-2038-5Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer Science+Business Media, LLC 2012 |
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