Handbook of Food Processing Equipment
Recent publications in food engineering concern mainly food process engi neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relativ
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Handbook of Food Processing Equipment 000
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Canovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile Pedro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin Jozef Kokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Yrjo Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Americas-Puebla
Food Engineering Series Jose M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, Maria S. Tapia, and Aurelio Lopez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-Canovas and Humberto Vega-Mercado, Dehydration of Foods (1996) Pedro Fito, Enrique Ortega-Rodriguez, and Gustavo Barbosa-Canovas, Food Engineering 2000 (1997) p.1. Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (1997) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) S.D. Holdsworth, Thermal Processing of Packaged Foods (1997) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality (2002) Michael 1. Lewis and Neil 1. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications (1999)
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Handbook of Food Processing Equipment 000 by George D. Saravacos Rutgers the State University ofNew Jersey and the National Technical University Athens, Greece
and Athanasios E. Kostaropoulos Agricultural University of Athens Athens, Greece
Springer Science+Business Media, LLC
Library ofCongress Cataloging-in-Publication Data Saravacos, George D., 1928Handbook of food processing equipment I by George D. Saravacos and Athanasios E. Kostaropoulos. p. cm. Includes bibliographical references and index. ISBN 978-1-4613-5212-9
I. Food industry and trade-Equi pment and supplies.
664' .0028' 4--dc2 1
ISBN 978-1-4615-0725-3 (eBooi::) DOI 10.1007/978-1-4615-0725-3
I. Kostaropoulos, A. E.
H. Title.
TP373.S2372002 2002072776
ISBN 978-1-46 13-5212-9
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