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Thermal Food Processing
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting inter...
Juice Processing
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditio
Soju
The first global study of the distinctive Korean soju, tracing cross-cultural exchanges and Korea's place in Eurasian history.
Food Engineering Handbook
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
Ergonomics for All: Celebrating PPCOE's 20 years of Excellence
This book contains the selected papers presented at the 20th anniversary meeting of the Pan-Pacific Conference on Ergonomics organized by the Ergonomics Society of Taiwan. PPCOE 2010 is an international forum aimed to bring together scholars and practitioners from around the world to exchange and disseminate the latest developments in erg
Fluid Machinery and Fluid Mechanics
"Fluid Machinery and Fluid Mechanics: 4th International Symposium (4th ISFMFE)" is the proceedings of 4th International Symposium on Fluid Machinery and Fluid Engineering, held in Beijing November 24-27, 2008. It contains 69 highly informative technical papers presented at the Mei Lecture session and the technical sessions of the symposium. The Chinese Society of Engineering Thermophysics (CSET) organized the First, the Second and the Third International Symposium on Fluid Machinery and Fluid Engineering (1996, 2000 and 2004). The purpose of the 4th Symposium is to provide a common forum for exchange of scientific and technical information worldwide on fluid machinery and fluid engineering for scientists and engineers. The main subject of this symposium is "Fluid Machinery for Energy Conservation". The "Mei Lecture" reports on the most recent developments of fluid machinery in commemoration of the late professor Mei Zuyan. The book is intended for researchers and engineers in fluid machinery and fluid engineering. Jianzhong Xu is a professor at the Chinese Society of Engineering Thermophysics, Chinese Academy of Sciences, Beijing.
Food Engineering Handbook, Two Volume Set
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical propertie
Handbook of Food Processing, Two Volume Set
Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com
