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...
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| Autor Corporativo: | |
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Boston, MA :
Springer US
2007.
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| Colección: | Food Science Text Series.
Springer eBooks. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b32703090*spi |
Tabla de Contenidos:
- 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.
