Please note: In order to keep Hive up to date and provide users with the best features, we are no longer able to fully support Internet Explorer. The site is still available to you, however some sections of the site may appear broken. We would encourage you to move to a more modern browser like Firefox, Edge or Chrome in order to experience the site fully.

Supporting your high street Find out how »
Low-Temperature Processing of Food Products : Unit Operations and Processing Equipment in the Food Industry, Paperback / softback Book

Low-Temperature Processing of Food Products : Unit Operations and Processing Equipment in the Food Industry Paperback / softback

Paperback / softback

Out of stock

Description

Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products.

These processes are very important for achieving favorable sensory properties and energy usage.

Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems?, “Application of freezing in the food industry?, and “Design, control and efficiency of freezers?, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Information

£155.00

Out of stock
Add to Basket
Sign in to add to wishlist
 
Free Home Delivery

on all orders

 
Pick up orders

from local bookshops

Information