Handbook of food engineering second editionPDF电子书下载

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Chapter 1 Rheological Properties of Foods&Hulya Dogan and Jozef L.Kokini 1

Chapter 2 Reaction Kinetics in Food Systems&Ricardo Villota and James G.Hawkes 125

Chapter 3 Phase Transitions and Transformations in Food Systems&Yrjo H.Roos 287

Chapter 4 Transport and Storage of Food Products&M.A.Rao 353

Chapter 5 Heating and Cooling Processes for Foods&R.Paul Singh 397

Chapter 6 Food Freezing&Dennis R.Heldman 427

Chapter 7 Mass Transfer in Foods&Bengt Hallstrom，Vassilis Gekas，Ingegerd Sjoholm，and Anne Marie Romulus 471

Chapter 8 Evaporation and Freeze Concentration&Ken R.Morison and Richard W.Hartel 495

Chapter 9 Membrane Concentration of Liquid Foods&Munir Cheryan 553

Chapter 10 Food Dehydration&Martin R.Okos，Osvaldo Campanella，Ganesan Narsimhan，Rakesh K.Singh，andA.C.Weitnauer 601

Chapter 11 Thermal Processing of Canned Foods&Arthur Teixeira 745

Chapter 12 Extrusion Processes&Leon Levine and Robert C.Miller 799

Chapter 13 Food Packaging&John M.Krochta 847

Chapter 14 Cleaning and Sanitation&Erwin A.Plett and Albrecht Gra？hoff 929

Appendix 977

Index 1009

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