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Titre : Handbook of food engineering pratice Type de document : texte imprimé Auteurs : Kenneth J. Valentas ; Enrique Rotstein ; R. Paul Singh Editeur : New York : CRC Press Année de publication : 1997 Importance : 718 p. Présentation : ill. couv.en ill. Format : 25 cm ISBN/ISSN/EAN : 978-0-8493-8694-7 Langues : Français (fre) Mots-clés : Food industry and trade Handbook Manuels Résumé : A major portion of Handbook of food engineering pratice in deveted to defining and explaining essential food operations such as pumping systems,food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a specila look at the rheology of dough and the design of processing systems for the manufacture of dough.... Handbook of food engineering pratice [texte imprimé] / Kenneth J. Valentas ; Enrique Rotstein ; R. Paul Singh . - New York : CRC Press, 1997 . - 718 p. : ill. couv.en ill. ; 25 cm.
ISBN : 978-0-8493-8694-7
Langues : Français (fre)
Mots-clés : Food industry and trade Handbook Manuels Résumé : A major portion of Handbook of food engineering pratice in deveted to defining and explaining essential food operations such as pumping systems,food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a specila look at the rheology of dough and the design of processing systems for the manufacture of dough.... Réservation
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