000			03848nam a22004815i 4500
001			978-1-4614-2038-5
003			DE-He213
005			20140220083244.0
007			cr nn 008mamaa
008			120224s2012 xxu| s |||| 0|eng d
020			_a9781461420385 _9978-1-4614-2038-5
024	7		_a10.1007/978-1-4614-2038-5 _2doi
050		4	_aQD1-999
072		7	_aPN _2bicssc
072		7	_aSCI013000 _2bisacsh
072		7	_aTEC012000 _2bisacsh
082	0	4	_a540 _223
100	1		_aOrtega-Rivas, Enrique. _eauthor.
245	1	0	_aNon-thermal Food Engineering Operations _h[electronic resource] / _cby Enrique Ortega-Rivas.
264		1	_aBoston, MA : _bSpringer US, _c2012.
300			_aXIV, 361p. 119 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Engineering Series, _x1571-0297
505	0		_aPart I. Introductory Aspects -- 1. Classification of Food Processing and Preservation Operations -- 2. Common Preliminary Operations: Cleaning, Sorting, Grading -- 3. Materials Handling in the Food Industry -- 4. Size Reduction -- 5. Size Enlargement -- 6. Mixing and Emulsification -- 7. Separation Techniques for Solids and Suspensions -- 8. Membrane Separations -- 9. Electromagnetic Radiation: Ultraviolet Energy Treatment -- 10. Ionizing Radiation: Irradiation -- 11. Ultrasound in Food Preservation -- 12. Pulsed Light Technology -- 13. High-Voltage Pulsed Electric Fields -- 14. Ultra-High Hydrostatic Pressure -- 15. Protective and Preserving Food Packaging -- 16. Other Methods.
520			_aA number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes. Enrique Ortega-Rivas is professor of food process engineering in the Graduate Program of Food Technology at the Autonomous University of Chihuahua. He is on the editorial board of Food and Bioprocess Technology, Food Engineering Reviews, and The Open Food Science Journal, and is an Associate Editor of The Food Science and Technology Letters. A National Researcher of Mexico, Dr. Ortega-Rivas was a Fulbright scholar and has held positions at Food Science Australia, Monash University, and Washington State University. His research interests include alternative food processing technologies, particle technology, and solid-fluid separation techniques.
650		0	_aChemistry.
650		0	_aBiochemistry.
650		0	_aBiomedical engineering.
650	1	4	_aChemistry.
650	2	4	_aChemistry/Food Science, general.
650	2	4	_aBiomedical Engineering.
650	2	4	_aBiochemistry, general.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781461420378
830		0	_aFood Engineering Series, _x1571-0297
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4614-2038-5
912			_aZDB-2-CMS
999			_c101186 _d101186