Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food - Hardcover

Inhaltsangabe

The proceedings of ICEF6, held in May 1993, summarize the current state of world food engineering and consider future developments. Following the keynote lecture and eight plenary lectures, the technical papers are organized in topical sections including: physical and physicochemical properties of food; application of NMR to food engineering; mechanical processing of food; thermal and mass transfer operations of food; phase change operation; concentration and dehydration processes; reaction kinetics in food processing; fermentation processes; bioreactors using enzymes and cells; separation and purification processes; membrane processes; pasteurization and sterilization processes; aseptic processes; packaging science and technology; transportation and preservation of food; sensors, process control, and factory automation; and innovation in equipment design and plant operation. Slipcased. Annotation copyright Book News, Inc. Portland, Or.

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