Physical Principles of Food Preservation : Revised and Expanded

Author:

Daryl Lund

Publisher:

CRC Press

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Publisher

CRC Press

Publication Year 2003
ISBN-13

9780824740634

ISBN-10 0824740637
Binding

Hardcover

Number of Pages 640 Pages
Language (English)
Weight (grms) 1340
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

Daryl Lund

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