Food Engineering 2000: Food Engineering Series
Autor Pedro Fito, Enrique Ortega-Rodriguezen Limba Engleză Hardback – 31 dec 1995
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Paperback (1) | 647.40 lei 6-8 săpt. | |
Springer Us – 9 noi 2012 | 647.40 lei 6-8 săpt. | |
Hardback (1) | 653.33 lei 6-8 săpt. | |
Springer Us – 31 dec 1995 | 653.33 lei 6-8 săpt. |
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Specificații
ISBN-13: 9780412088117
ISBN-10: 0412088118
Pagini: 416
Ilustrații: XVII, 416 p.
Dimensiuni: 155 x 235 x 27 mm
Greutate: 0.78 kg
Ediția:1997
Editura: Springer Us
Colecția Springer
Seria Food Engineering Series
Locul publicării:New York, NY, United States
ISBN-10: 0412088118
Pagini: 416
Ilustrații: XVII, 416 p.
Dimensiuni: 155 x 235 x 27 mm
Greutate: 0.78 kg
Ediția:1997
Editura: Springer Us
Colecția Springer
Seria Food Engineering Series
Locul publicării:New York, NY, United States
Public țintă
ResearchCuprins
I Trends in Food Engineering.- 1 The History and Future of Food Engineering.- II Physical Properties of Foods.- 2 Microstructural and Imaging Analyses as Related to Food Engineering.- 3 Engineering Properties of Foods: Current Status.- 4 Rheological Properties of Fluid Foods: Recent Developments.- 5 Multilayer Sorption Isotherms.- 6 Thermal Properties in Food Sterilization.- 7 The Physical State and Quality of Cereal-Based Foods.- III Advances in Food Processing.- 8 Structural Changes in the Minimal Processing of Fruits: Some Effects of Blanching and Sugar Impregnation.- 9 The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields.- 10 Minimally Processed High Moisture Fruit Products by Combined Methods: Results of a Multinational Project.- 11 Minimally Processed Foods: State of the Art and Future.- IV Modeling of Food Processing Operations.- 12 Salting of Manchego-Type Cheese by Vacuum Impregnation.- 13 Osmotic Dehydration: An Approach to the Modeling of Solid—Liquid Food Operations.- 14 Mass Transfer Modeling in Structured Foods.- 15 The Preparation of Software as an Educational Aid for Food Engineering Courses.- 16 Critical Points for On—Line Computer Simulation Control of the Canned-Food Sterilization Processes.- 17 Vision and Knowledge-Based Techniques in Raw Meat Classification for Cooked Ham Production.- V Food Packaging.- 18 High-Barrier Polymers for the Design of Food Packages.- 19 Trends in Food Packaging.- VI Food Engineering Education.- 20 Food Engineering Curricula: North American and Asian Perspectives.- 21 Human Resources Formation for Food Technology in Ibero-America.- 22 The Future of Food Engineering Education in Europe.