Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions by Jorge E. Lozano
Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series) by Jorge E. Lozano
Publisher: Springer; 1 edition (June 6, 2006) | ISBN: 0387306145 | Pages: 230 | PDF | 4.8 MB
Fruit Manufacturing emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques, and discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same. Probable changes in thermodynamical, thermophysical and rheological properties and parameters during processing of fruits at a wide range of soluble solids, temperatures and pressure are also summarized.
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Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series) by Jorge E. Lozano
Publisher: Springer; 1 edition (June 6, 2006) | ISBN: 0387306145 | Pages: 230 | PDF | 4.8 MB
Fruit Manufacturing emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques, and discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same. Probable changes in thermodynamical, thermophysical and rheological properties and parameters during processing of fruits at a wide range of soluble solids, temperatures and pressure are also summarized.
Download link
[hide]
http://bookza.org/book/601619/f56bdb
×××××
http://en.bookfi.org/book/610837
×××××
http://lib.freescienceengineering.org/view.php?id=1025385
[/hide]
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