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Food process engineering and technology /
Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier Science,
2013.
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| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre. |
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| Notas: | 3.4.1 Film (or surface) heat and mass transfer coefficients. |
| Descripción Física: | 1 online resource (721 pages) |
| ISBN: | 9780124159860 0124159869 |