Handbook of food engineering / ed. by D.R.Heldman, D.B.Lund. - 2nd ed. - Boca Raton: CRC Press/Taylor & Francis, 2007. - 1023 p.: ill. - (Food science and technology). - ISBN 0-8247-5331-3 Шифр: 01  Место хранения:   01 | ГПНТБ СО РАН | Новосибирск

Оглавление / Contents

Chapter 1 Rheological Properties of Foods ...................... 1 Hulya Dogan and Jozef L. Kokini Chapter 2 Reaction Kinetics in Food Systems .................. 125 Ricardo Villota and James G. Hawkes Chapter 3 Phase Transitions and Transformations in Food Systems .................................................... 287 Yrjö H. Roos Chapter 4 Transport and Storage of Food Products ............. 353 M.A. Rao Chapter 5 Heating and Cooling Processes for Foods ............ 397 R. Paul Singh Chapter 6 Food Freezing ...................................... 427 Dennis R. Heldman Chapter 7 Mass Transfer in Foods ............................. 471 Bengt Hallström, Vassilis Gekas, Ingegerd Sjöholm, and Anne Marie Romulus Chapter 8 Evaporation and Freeze Concentration ............... 495 Ken R. Morison and Richard W. Hartel Chapter 9 Membrane Concentration of Liquid Foods ............. 553 Munir Cheryan Chapter 10 Food Dehydration ................................... 601 Martin R. Okos, Osvaldo Campanella, Ganesan Narsimhan, Rakesh K. Singh, and A.C. Weitnauer Chapter 11 Thermal Processing of Canned Foods ................. 745 Arthur Teixeira Chapter 12 Extrusion Processes ................................ 799 Leon Levine and Robert C. Miller Chapter 13 Food Packaging ..................................... 847 John M. Krochta Chapter 14 Cleaning and Sanitation ............................ 929 Erwin A. Plett and Albrecht Graßhoff Appendix ...................................................... 977 Index ........................................................ 1009