도서 정보
도서 상세설명
Introduction Food is life 1
1 Physical properties of food materials 7
2 Fluid flow 27
3 Heat and mass transfer, basic principles 69
4 Reaction kinetics 115
5 Elements of process control 129
6 Size reduction 153
7 Mixing 175
8 Filtration 195
9 Centrifugation 217
10 Membrane processes 233
11 Extraction 259
12 Adsorption and ion exchange 279
13 Distillation 295
14 Crystallization and dissolution 317
15 Extrusion 333
16 Spoilage and preservation of foods 351
17 Thermal processing 355
18 Thermal processes, methods and equipment 375
19 Refrigeration, chilling and freezing 391
20 Refrigeration, equipment and methods 413
21 Evaporation 429
22 Dehydration 459
23 Freeze drying (lyophilization) and freeze concentration 511
24 Frying, baking, roasting 525
25 Ionizing irradiation and other non-thermal preservation processes 533
26 Food packaging 545
27 Cleaning, disinfection, sanitation 561
Appendix 575
Index 593