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Microstructural Principles of Food Processing and Engineering : Food Engineering - Jose Miguel Aguilera

Microstructural Principles of Food Processing and Engineering

Food Engineering

Hardcover

Published: 30th September 1999
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An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Examining Food Microstructure. Image Analysis. Fundamentals of Structuring: Polymer, Colloid, and Materials Science. Microstructural Components and Food Assemblies. Food Structuring. Food Microstructure and Quality. Microstructural Aspects of a Fluid Food: Milk. Microstructure and Mass Transfer: Solid-Liquid Extraction. Simultaneous Heat and Mass Transfer: Dehydration. The Microstructural Approach

ISBN: 9780834212565
ISBN-10: 0834212560
Series: Food Engineering
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 432
Published: 30th September 1999
Publisher: SPRINGER VERLAG GMBH
Country of Publication: US
Dimensions (cm): 27.94 x 21.59  x 2.36
Weight (kg): 1.06
Edition Number: 2
Edition Type: Revised