Evaporation Technology in Food Processing

Seid Mahdi Jafari, Esra Çapanoglu, Asli Can Karaca

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Özet

Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories. The book is divided into four sections: “Evaporation basics," “Different types of evaporators,” “Application of evaporators in the food industry”, and “Design, control and efficiency of evaporators”. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.

Orijinal dilİngilizce
Ana bilgisayar yayını başlığıEvaporation Technology in Food Processing
Ana bilgisayar yayını alt yazısıUnit Operations and Processing Equipment in the Food Industry
YayınlayanElsevier
Sayfalar1-381
Sayfa sayısı381
ISBN (Elektronik)9780128187647
ISBN (Basılı)9780128187654
DOI'lar
Yayın durumuYayınlandı - 1 Oca 2024

Bibliyografik not

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© 2024 Elsevier Inc. All rights reserved including those for text and data mining AI training and similar technologies.

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