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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Toledo, Romeo T. (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2007.
Edición:3rd ed. 2007.
Colección:Food Science Text Series,
Temas:
Food science.
Food Science.
Acceso en línea:Texto Completo
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.

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