Experiments in Unit Operations and Processing of Foods

  • Margarida Vieira
  • Peter Ho

Table of contents

  1. Front Matter
    Pages i-xix
  2. Conversion Operations

    1. Front Matter
      Pages 1-1
    2. Mustafa Bayram, Fahrettin Göğüş
      Pages 3-19
    3. Marie-Laure Lameloise
      Pages 27-33
    4. Eugenia Martin-Esparza, Chelo Gonzalez-Martinez
      Pages 47-51
    5. Elvyra Jarienė, Honorata Danilčenko, Paulina Aleknvičienė, Jurgita Kulaitienė
      Pages 53-61
  3. Preservation Operations

    1. Front Matter
      Pages 63-63
    2. Margarida Vieira, Jorge Pereira
      Pages 65-70
    3. M. Eugenia Martin-Esparza, Chelo Gonzalez-Martinez, Pedro J. Fito
      Pages 71-76
    4. Cristina Luisa Silva, Magda Navarro de Noronha, Alexandra Morim
      Pages 77-80
    5. Semih Otles
      Pages 81-85
    6. Lea Hyvönen, Kirsi Jouppila
      Pages 87-95
    7. Cristina Luisa Silva, Magda Navarro de Noronha, Alexandra Morim
      Pages 97-104
    8. Margarida Vieira, Jorge Pereira
      Pages 105-111
    9. Margarida Vieira, Jorge Pereira, Cornelius Lucher
      Pages 113-123
    10. Albert Duquenoy
      Pages 125-133
  4. Food Processing Operations

    1. Front Matter
      Pages 134-134

About this book

Introduction

The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

"ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

Experiments in Unit Operations and Processing of Foods contains experimental protocols in unit operations and food processing, adapted from practical courses currently running in those institutions involved in ISEKI-Food. It is meant to complement existing practical courses, when equipment needed to perform certain unit operations may be unavailable. Basic theory, discussion questions, and references to relevant sources are provided for each experimental protocol.

Keywords

Filtration ISEKI food processing food science processing unit operations

Editors and affiliations

  • Margarida Vieira
    • 1
  • Peter Ho
    • 2
  1. 1.Instituto Superior de Engenharia Campus da PenhaUniversidade do AlgarvePortugal
  2. 2.Instituto Politécnico de Viana do CasteloAvenida do Atlântico-Apartado 574Portugal

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-68642-4
  • Copyright Information Springer-Verlag US 2008
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-33513-1
  • Online ISBN 978-0-387-68642-4
  • About this book