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【英美经典书籍】《Handbook of food engineering practice》【已搜索，无重复】
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【英美经典书籍】《Handbook of food engineering practice》【已搜索，无重复】 【已搜索，无重复】论坛里，有1个同名的帖子，连接已经失效了，“当前主题已经存档”。 失效链接地址：http://muchong.com/bbs/viewthread.php?tid=397014&fpage=6&target=blank 为此，我上传这本书，供朋友们学习和参考。 我上传的这本书： 作者：Kenneth J. Valentas Enrique Rotstein R. Paul Singh 1997年，700 页，PDF 格式，14 MB。 Language: English . 封面： 。  。 简介： Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers. Table of Contents Ch. 1 Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids 1 Ch. 2 Sterilization Process Engineering 37 Ch. 3 Prediction of Freezing Time and Design of Food Freezers 71 Ch. 4 Design and Performance Evaluation of Dryers 125 Ch. 5 Design and Performance Evaluation of Membrane Systems 167 Ch. 6 Design and Performance Evaluation of Evaporation 211 Ch. 7 Material and Energy Balances 253 Ch. 8 Food Packaging Materials, Barrier Properties, and Selection 291 Ch. 9 Kinetics of Food Deterioration and Shelf-Life Prediction 361 Ch. 10 Temperature Tolerance of Foods during Distribution 405 Ch. 11 Definition, Measurement, and Prediction of Thermophysical and Rheological Properties 427 Ch. 12 Dough Processing Systems 489 Ch. 13 Cost and Profitability Estimation 539 Ch. 14 Simulation and Optimization 561 Ch. 15 CIP Sanitary Process Design 583 Ch. 16 Process Control 635 Ch. 17 Food Chemistry for Engineers 669 Index 701 ============================== 敬请各位朋友，下载之后，给个回帖评价。我也好继续推出下一个最新科技书籍。 (不下载，也可以评价。) 谢谢！ |
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2014-12-08 04:22:20, 13.57 M
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