An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.... MASS TRANSFER: SOLID-LIQUID EXTRACTION 325 INTRODUCTION 325 Food Engineering and Microstructure . ... the Solid Matrix: Plant Tissue 335 A Little More Engineering 335 THE EXTRACTION PROCESS 338 Diffusion through theanbsp;...
|Title||:||Microstructural Principles of Food Processing and Engineering|
|Author||:||José Miguel Aguilera, David W. Stanley|
|Publisher||:||Springer Science & Business Media - 1999-09-30|