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Food Process Engineering and Technology by Zeki Berk free pdf download.


The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

‘ Food is Life ’
We begin this book with the theme of the 13th World Congress of the International Union of Food Science and Technology (IUFoST), held in Nantes, France, in September 2006, in recognition of the vital role of food and food processing in our life. The necessity to subject the natural food materials to some kind of treatment before consumption was apparently realized very early in prehistory. Some of these operations, such as the removal of inedible parts, cutting, grinding and cooking, aimed at rendering the food more palatable, easier to consume and to digest. Others had as their objective the prolongation of the useful life of food, by retarding or preventing spoilage. Drying was probably one of the fi rst operations of this kind to be practiced. To this day, transformation and preservation are still the two basic objectives of food processing. While transformation is the purpose of the manufacturing industry in general, the objective of preservation is specifi c to the processing of foods.

Table Of Contents:
Chapter 1 - Physical Properties of Food Materials
Chapter 2 - Fluid Flow
Chapter 3 - Heat and Mass Transfer, Basic Principles
Chapter 4 - Reaction Kinetics
Chapter 5 - Elements of Process Control
Chapter 6 - Size reduction
chapter 7 - Mixing
Chapter 8 - Filtration
Chapter 9 - Centrifugation
chapter 10 - Membrane processes
Chapter 10 - Membrane processes
Chapter 11 - Extraction
Chapter 12 - Adsorption and Ion Exchange
chapter 13 - Distillation
Chapter 14 - Crystallization and Dissolution
chapter 15 - Extrusion
Chapter 16 - Spoilage and preservation of foods
Chapter 17 - Thermal processing
Chapter 18 - Thermal processes, methods and equipment
chapter 19 - Refrigeration, chilling and freezing
Chapter 20 - Refrigeration, equipment and methods
Chapter 21 - Evaporation
Chapter 22 - Dehydration
Chapter 23 - Freeze Drying (lyophilization) and Freeze Concentration
Chapter 24 - Frying, Baking, Roasting
Chapter 25 - Ionizing Irradiation and Other Non-thermal Preservation Processes
Chapter 26 - Food packaging
Chapter 27 - Cleaning, disinfection, sanitation
Appendix

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