Handbook of Food Rheology and Technology

Process Optimization, Monitoring and Quality Management

Contributors: Senge, Bernhard; Kaldasch, Joachim

Highlighting the potential of process optimization in food technology, Handbook of Food Rheology and Technology covers the principles of rheology as well as the latest developments and rheological methods for process monitoring and quality management. Backed by numerous examples of how to optimize the processes in food technology, this handbook covers numerous industrial examples describing the special requirements for various food products. With a focus on the process optimization in food technology, this is a valuable reference for researchers, product engineers, and laboratory staff from academia and industry.

Book Details

• Publisher: Wiley-VCH
• Publication Date: 2021-05-10
• Format: Hardcover
• ISBN-13: 9783527314416
• Pages: 450