Zeki Berk. Food Process Engineering and Technology

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размер 4.79 МБ
добавлен 05 июня 2010 г.

2009 Elsevier Department of Biotechnology and Food Engineering Israel Institute of Technology, 605 с. на англ. языке
Пищевые процессы Техника и Технология.
Книга включает описание свойств пищевых материалов, основные принципы и примеры расчетов по: динамика жидкости, тепло- и массопередачи, кинетика реакций, резке, смешиванию, фильтрации, центрифугированию, мембранным процессам, экстрагированию, адсорбции, дистилляции, кристаллизации, экструзии, термообработке, процессам порчи и сохранения продукции, заморозке, охлаждению, шоковой заморозке, выпариванию, сушке, сублимационной сушке, обжарке и выпечке, процессы ионизированное излучения, а также, общие принципы управления технологическими процессами, упаковку, мойку, дезинфекцию, санацию. В отдельных главах уделено особое внимание некоторым видам технологического оборудования.

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