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Introduction to food engineering /
Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is...
| Cote: | Libro Electrónico |
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| Auteur principal: | |
| Autres auteurs: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Orlando :
Academic Press,
1984.
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| Collection: | Food science and technology (Academic Press)
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| Sujets: | |
| Accès en ligne: | Texto completo |
Table des matières:
- Chapter 1. Introduction
- Chapter 2. Transport of Liquid Foods
- Chapter 3. Energy for Food Processing
- Chapter 4. Heat Transfer in Food Processing
- Chapter 5. Refrigeration
- Chapter 6. Food Freezing
- Chapter 7. Evaporation
- Chapter 8. Psychrometrics
- Chapter 9. Food Dehydration.