Since , he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece Higher Institute of Kalamata, Greece , specializing in issues of food technology, food processing, food quality, and safety. Constantina Tzia received a diploma in chemical engineering and a Ph. D in food engineering from the National Technical University of Athens, Greece in and , respectively.
His current research interests include quality and safety HACCP of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products.
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Description Table of Contents Editor s Bio. Summary Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. A complement to Food Engineering Handbook: Food Engineering Fundamentals , this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid—liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
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Case studies in food engineering : learning from experience (eBook, ) [maliwahyca.cf]
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One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes. This book has several purposes: 1 to serve as a source of information about a representative c One of the best ways for students or practitioners to learn is through real-life example.
This book has several purposes: 1 to serve as a source of information about a representative collection of food processes with which Clark has had experience; 2 to convey some practical lessons about process development and plant design; and 3 to serve educators as a resource for class problems and discussion.
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The book is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing. The second concerns processes that also involve biochemical changes, such as thermal sterilization.