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20110810.0 |
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070911s2003 nyu eng |
| 020 |
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|a 0306473976
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| 090 |
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|a TP370
|b .S585 2003
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| 100 |
1 |
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|a Smith, P. G. ,
|e author
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| 245 |
1 |
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|a Introduction to food process engineering
|c P. G. Smith
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| 260 |
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|a New York :
|b Kluwer Academic/Plenum Publishers ,
|c c2003
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| 300 |
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|a xvi, 466 p. :
|b ill. ;
|c 26 cm.
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| 440 |
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|a Food science text series
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
1 |
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|a 1. An introduction to food process engineering -- 2. Diensions, quantities, and units -- 3. Thermodynamics and equilibrium -- 4. Material and energy balances -- 5. The fundamentals of rate processes -- 6. The flow of food fluids -- 7. Heat processing of foods -- 8. Mass transfer -- 9. Psychrometry -- 10. Thermal processing of foods -- 11. Low temperature preservation -- 12. Evaporating and drying -- 13. Solids processing and particle manufacture -- 14. Mixing and separation
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| 650 |
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|a Food industry and trade
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| 999 |
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|a 1000112933
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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