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Introduction to food process engineeringIbarz, Albert ; Barbosa-Cánovas, Gustavo V.Type of material - handbookPublication and manufacture - Boca Raton ; London ; New York : CRC Press/Taylor Francis Group, 2014Language - englishISBN - 978-1-4398-0918-1; 1-4398-0918-6COBISS.SI-ID - 4443768
Author
Ibarz, Albert |
Barbosa-Cánovas, Gustavo V.
Topics
Food industry and trade |
kemijsko inženirstvo |
živilska industrija |
živilsko inženirstvo |
procesna tehnika |
transportni pojavi |
masno ravnotežje |
energetsko ravnotežje |
fizikalno-kemijski procesi |
fizikalno-kemijske lastnosti |
prenos snovi |
interakcije voda-zrak |
aktivnost vode |
živila |
mehanske lastnosti |
toplotne lastnosti |
optične lastnosti |
reologija živil |
električne lastnosti |
praškasta živila |
fizikalne lastnosti |
kemične lastnosti |
prenos toplote |
toplotna obdelava živil |
hlajenje |
zamrzovanje |
predelava živil |
nove tehnologije |
ionizirajoče sevanje |
mikrovalovi |
koncentriranje |
evaporacija |
dehidracija |
dezinfekcija |
sušenje |
pakiranje živil |
priročniki
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Ibarz, Albert | ![]() |
Barbosa-Cánovas, Gustavo V. | ![]() |
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