Table of Contents for: Food engineering handbook

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Food engineering handbook. Food engineering fundamentals /

edited by Theodoros Varzakas, Constantina Tzia.

Book Cover
Names: Varzakas, Theodoros, | Tzia, Constantina,
Published: Boca Raton, FL : CRC Press, Taylor & Francis Group, [2015]
Series: Contemporary food engineering (Unnumbered)
Topics: Food industry and trade. | Food - Biotechnology. | TECHNOLOGY & ENGINEERING / Food Science.
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Introduction / Theodoros Varzakas and Constantina Tzia -- Mass and energy balances / N. Zogzas -- Fundamental notes on chemical thermodynamics / Petros Tzias -- Heat transfer / Ioannis K. Kookos and Nikolaos G. Stoforos -- Steam generation: distribution / Theodoros Varzakas -- Heat exchangers / Theodoros Varzakas -- Rheology in use: a practical guide / Niall W.G. Young -- Fluid mechanics in food process engineering / Ricardo D. Andrade P., Carmen E. Pérez C., and German J. Narvaez G. -- Diffusion / Theodoros Varzakas -- Absorption / Giovanni A. Escamilla García and Eleazar M. Escamilla Silva -- Distillation for the production of fortification spirit / Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley -- Food products evaporation / Jorge F. Vélez-Ruiz -- Food irradiation processing / Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz -- Food formulation / V. Giannou, Constantina Tzia, and Theodoros Varzakas -- Reaction kinetics / Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou.
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Table of Contents for: Food engineering handbook