HANDBOOK OF FOOD ENGINEERING

By S. DARIS

TABLE OF CONTENTS CHAPTER 1 RHEOLOGICAL PROPERTIES OF FOODS CHAPTER 2 REACTION KINETICS IN FOOD SYSTEMS CHAPTER 3 PHASE TRANSITIONS AND TRANSFORMATIONS IN FOOD SYSTEMS CHAPTER 4 TRANSPORT AND STORAGE OF FOOD PRODUCTS CHAPTER 5 HEATING AND COOLING PROCESSES FOR FOODS CHAPTER 6 FOOD FREEZING CHAPTER 7 MASS TRANSFER IN FOODS CHAPTER 8 EVAPORATION AND FREEZE CONCENTRATION CHAPTER 9 MEMBRANE CONCENTRATION OF LIQUID FOODS CHAPTER 10 FOOD DEHYDRATION CHAPTER 11 THERMAL PROCESSING OF CANNED FOODS CHAPTER 12 EXTRUSION PROCESSES CHAPTER 13 FOOD PACKAGING CHAPTER 14 CLEANING AND SANITATION