Introduction to food engineering
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
London :
Academic Press ,
c2001
|
| Edition: | 3rd ed |
| Series: | Food science and technology international series
|
| Subjects: |
Table of Contents:
- Ch. 1 Introduction
- Ch. 2 Fluid Flow in Food Processing
- Ch. 3 Energy for Food Processing
- Ch. 4 Heat Transfer in Food Processing
- Ch. 5 Preservation Processes
- Ch. 6 Refrigeration
- Ch. 7 Food Freezing
- Ch. 8 Evaporation
- Ch. 9 Psychrometries
- Ch. 10 Mass Transfer
- Ch. 11 Membrane Separation
- Ch. 12 Dehydration