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Physical Principles of Food Preservation

Physical Principles of Food Preservation

Daryl B. Lund / Karel Karel / Marcus Karel

564,17 €
IVA incluido
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Editorial:
Taylor & Francis Ltd
Año de edición:
2003
Materia
Tecnología de alimentos y bebidas
ISBN:
9780824740634
564,17 €
IVA incluido
Disponible

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Sobre IBD

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.

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