Binding: Paperback
Description: Low - Temperature Processing of Food Products Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series explains the processing operations and equipment necessary for low - temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections " Basics of low - temperature processing " " Different types of cooling and freezing systems " Application of freezing in the food industry and " Design control and efficiency of freezers all chapters emphasize basic texts relating to experimental theoretical computational and/or applications of food engineering principles and relevant processing equipment to low - temperature unit operations. Written by experts in the field of food engineering in a simple and dynamic way this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
Title: Low - Temperature Processing Of Food Products Unit Operations And Processing Equipment In The Food Industry
Author(s): Rostamabadi Hadis Phd (Isfahan University Of Medical Sciences (Iums))
Publisher: Elsevier Science Publishing Co Inc
Barcode: 9780128187333
Pages: 418 Pages
Publication Date: 4/5/2024
Category: Food & Beverage Technology