Some 200 alphabetical entries explore all areas of agricultural technology in this reference for professionals in nutrition, quality control, biochemistry, microbiology, and product development. Coverage encompasses both fundamental definitions and in-depth technical explanations of the development and design of procedures, equipment, and systems used in the production and conversion of raw materials into food. Entries examine various engineering processes associated with the production of materials with agricultural origins, including aspects of machinery design and power systems, irrigation system components, food preservation processes, separation and fermentation processes, biomaterials and biomedical applications, and dehydration and concentration systems. Heldman is director of the Cooperative Research and Development Program at the Center for Advanced Food Technology, Rutgers University. Annotation (c) Book News, Inc., Portland, OR (booknews.com)
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