Physical Principles of Food Preservation: 2nd Edition, Revised and Expanded (Food Science and Technology) by Marcus Karel and Daryl B. Lund examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
Book Info
Text examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. Includes new chapters and discussions on nonthermal processes, the mechanisms of heat transfer, and more. For students and practicing food scientists.
Book Details
Book Info
Text examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. Includes new chapters and discussions on nonthermal processes, the mechanisms of heat transfer, and more. For students and practicing food scientists.
Book Details
- Hardcover: 400 pages
- Publisher: CRC; 2 edition (June 20, 2003)
- Language: English
- ISBN-10: 0824740637
- ISBN-13: 9780824740634
- Dimensions: 9.3 x 6.4 x 1.3 inches
- List Price: $199.95
- Price: $159.96
- You Save: $39.99 (20%)
