Introduction to food process engineering - Smith, P. G. (New York : Kluwer Academic/Plenum Publishers, 2003)
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
Includes bibliographical references and index.
Keywords: Food industry and trade