Name: Extrusion and Size Change Processes in the Food Industry. Unit Operations and Processing Equipment in the Food Industry
SKU: 64763606
Price: 3579.19 MXN
Availability: InStock
Author: Esra Capanoglu, Ph.D. , Department of Food Engineering, Turkey) guven;Seid Mahdi Jafari
ISBN: 9780128195185

portada Extrusion and Size Change Processes in the Food Industry. Unit Operations and Processing Equipment in the Food Industry

Extrusion and Size Change Processes in the Food Industry. Unit Operations and Processing Equipment in the Food Industry

Formato

Libro Físico

Editorial

Woodhead Publishing

Autor

Esra Capanoglu, Ph.D. , Department of Food Engineering, Turkey) guven;Seid Mahdi Jafari

Colección

Unit Operations and Processing Equipment in the Food Industry

Año

2025

N° páginas

396

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2 cm

ISBN13

9780128195185

Extrusion and Size Change Processes in the Food Industry. Unit Operations and Processing Equipment in the Food Industry

Esra Capanoglu, Ph.d. , Department Of Food Engineering, Turkey) Guven;Seid Mahdi Jafari (Autor) · Woodhead Publishing · Tapa Blanda

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Reseña del libro "Extrusion and Size Change Processes in the Food Industry. Unit Operations and Processing Equipment in the Food Industry"

Extrusion and Size Change Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, details the necessary processing operations and equipment for extruding various food products, including cereal-based items, confectionary, and protein-based foods. The book is divided into three sections: extrusion operations, size reduction processes, and size enlargement techniques, with each presenting fundamental content relating to experimental, theoretical, computational, and practical applications of food engineering principles and relevant processing equipment. Written by food engineering experts in a straightforward and engaging manner, this book targets industrial engineers involved in food processing and manufacturing. The aim is to familiarize them with specific food processing operations and equipment. Each chapter emphasizes practical applications of food engineering principles, making it a valuable resource for those in the food industry. By providing comprehensive insights into extrusion and size change unit operations, the book serves as an essential guide for optimizing food production processes and ensuring efficient use of equipment.