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[资源] 英文资源食品工程手册 721页及食品工程导论 864页

handbook-of-food-engineering-practice

Table of Contents
Chapter 1
Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids
James F. Steffe and R. Paul Singh
Chapter 2
Sterilization Process Engineering
Hosahalli S. Ramaswamy, and R. Paul Singh
Chapter 3
Prediction of Freezing Time and Design of Food Freezers
Donald J. Cleland and Kenneth J. Valentas
Chapter 4
Design and Performance Evaluation of Dryers
Guillermo H. Crapiste and Enrique Rotstein
Chapter 5
Design and Performance Evaluation of Membrane Systems
Jatal D. Mannapperuma
Chapter 6
Design and Performance Evaluation of Evaporation
Chin Shu Chen and Ernesto Hernandez
Chapter 7
Material and Energy Balances
Brian E. Farkas and Daniel F. Farkas
Chapter 8
Food Packaging Materials, Barrier Properties, and Selection
Ruben J. Hernandez
Chapter 9
Kinetics of Food Deterioration and Shelf-Life Prediction
Petros S. Taoukis, Theodore P. Labuza, and I. Sam Saguy
Chapter 10
Temperature Tolerance of Foods during Distribution
John Henry Wells and R. Paul Singh
Chapter 11
Definition, Measurement, and Prediction of Thermophysical and Rheological Properties
Martin J. Urbicain and Jorge E. Lozano
Chapter 12
Dough Processing Systems
Leon Levine and Ed Boehmer

Chapter 13
Cost and Profitability Estimation
J. Peter Clark
Chapter 14
Simulation and Optimization
Enrique Rotstein, Julius Chu, and I. Sam Saguy
Chapter 15
CIP Sanitary Process Design
Dale A. Seiberling
Chapter 16 Process Control David Bresnahan
Chapter 17
Food Chemistry for Engineers
Joseph J. Warthesen and Martha R. Meuhlenkamp

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