Fundamentals of Food Process Engineering
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process...
Κύριος συγγραφέας: | |
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Συγγραφή απο Οργανισμό/Αρχή: | |
Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
Γλώσσα: | English |
Έκδοση: |
Boston, MA :
Springer US,
2007.
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Σειρά: | FOOD SCIENCE TEXT SERIES,
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Θέματα: | |
Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Review of Mathematical Principles and Applications in Food Processing
- Units and Dimensions
- Material Balances
- Gases and Vapors
- Energy Balances
- Flow of Fluids
- Heat Transfer
- Kinetics of Chemical Reactions in Foods
- Thermal Process Calculations
- Refrigeration
- Evaporation
- Dehydration
- Physical Separation Processes
- Extraction.