EbookBell.com

Most ebook files are in PDF format, so you can easily read them using various software such as Foxit Reader or directly on the Google Chrome browser.
Some ebook files are released by publishers in other formats such as .awz, .mobi, .epub, .fb2, etc. You may need to install specific software to read these formats on mobile/PC, such as Calibre.

Please read the tutorial at this link: https://ebookbell.com/faq

We offer FREE conversion to the popular formats you request; however, this may take some time. Therefore, right after payment, please email us, and we will try to provide the service as quickly as possible.

For some exceptional file formats or broken links (if any), please refrain from opening any disputes. Instead, email us first, and we will try to assist within a maximum of 6 hours.

EbookBell Team

Food Preservation Process Design 1st Edition Dennis R Heldman

SKU: BELL-46497902

$ 31.00 ~~$ 45.00~~ (-31%)

0 reviews

Food Preservation Process Design 1st Edition Dennis R Heldman instant download after payment.

Publisher: Academic Press (Elsevier)

File Extension: PDF

File size: 4.21 MB

Pages: 358

Author: Dennis R. Heldman

ISBN: 9780123724861, 0123724864

Language: English

Year: 2011

Edition: 1

Product desciption

Food Preservation Process Design 1st Edition Dennis R Heldman by Dennis R. Heldman 9780123724861, 0123724864 instant download after payment.

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.
The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.
The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.