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Food Engineering Handbook by Theodoros Varzakas, Hardcover | Indigo Chapters
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Food Engineering Handbook by Theodoros Varzakas, Hardcover | Indigo Chapters
From Theodoros Varzakas
Current price: $355.50
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Size: 1 x 9.19 x 3.09
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Food Engineering Handbook: Food Process Engineeringaddresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement toFood Engineering Handbook: Food Engineering Fundamentals, this text:Discusses size reduction, mixing, emulsion, and encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation, enzymes, fluidized-bed drying, and morePresenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. | Food Engineering Handbook by Theodoros Varzakas, Hardcover | Indigo Chapters