Food Process Engineering and Technology

Food Process Engineering and Technology

by Zeki Berk
     
 

View All Available Formats & Editions

"Combining scientific depth with practical usefulness, this book serves as a valuable tool for practicing food engineers, technologists and researchers as well as advanced-level students looking for the latest information on engineering processes, process control and plant hygiene topics." "Beginning with a brief introduction of the applicable essentials, Food Process… See more details below

Overview

"Combining scientific depth with practical usefulness, this book serves as a valuable tool for practicing food engineers, technologists and researchers as well as advanced-level students looking for the latest information on engineering processes, process control and plant hygiene topics." "Beginning with a brief introduction of the applicable essentials, Food Process Engineering and Technology examines the relevant basics of physics, chemistry, biology, biochemistry and core engineering sciences. Focusing on their applicability to food processing, the book uses a unit structure organized into transformation processes and preservation processes." Providing a balanced approach to understanding the range of responsibilities held by today's food process engineers, this book is designed in view of that versatility. It is largely based on food engineering courses taught by the author at Technion, MIT and the Ecole Nationale Superieure des Industries Agro-alimentaires (ENSIA) in Massy, France, as well as his 40 years of experience as a practicing food engineer.

Read More

Editorial Reviews

From the Publisher

"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations…Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data."--ProtoView.com, February 2014

Product Details

ISBN-13:
9780124159860
Publisher:
Elsevier Science
Publication date:
06/08/2013
Series:
Food Science and Technology
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
720
File size:
9 MB

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >