Case Studies in Food Engineering Learning from Experience /
One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes. This book has severa...
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| Format: | Electronic |
| Language: | English |
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New York, NY :
Springer New York,
2009.
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| Series: | Food Engineering Series,
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| Online Access: | https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4419-0420-1 |
Table of Contents:
- About the Author. Preface. Introduction
- Section 1: Processes Based Largely on Physical Operations. Dry Mixing. Snacks and Baking. Breakfast Cereals. Pet Foods. Fruit and Vegetable Juice Processing. Membrane Processing. Freeze Drying
- Section 2: Processes Based on Biochemical Reactions and Thermal Treatment. Continuous Thermal Processing. Retort Pouch Foods. Ice Cream. Sausages and other meat products. Non-thermal processing
- Section 3: A few broader topics. Economic evaluation. Design of a new facility. How to tour a food plant. Build new, expand or upgrade? Developing Processes. Appendix
- References.