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00000cam a2200000 7i4500 |
| 001 |
0000055085 |
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20090702093000.0 |
| 008 |
080224s2007 -us eng |
| 020 |
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|a 0387290192 (hbk.)
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| 020 |
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|a 9780387290195 (hbk.)
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| 090 |
0 |
0 |
|a TP371
|b .T64 2007
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| 100 |
1 |
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|a Toledo, Romeo T. ,
|e author
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| 245 |
1 |
0 |
|a Fundamentals of food process engineering
|c Romeo T. Toledo
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| 250 |
|
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|a 3rd ed
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| 260 |
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|a New York, NY :
|b Springer ,
|c c2007
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| 300 |
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|a xvii, 579 p. :
|b ill. ;
|c 24 cm.
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| 504 |
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. Review of mathematical principles and applications in food processing -- 2. Units and dimensions -- 3. Material balances -- 4. Gases and vapors -- 5. Energy balances -- 6. Flow of fluids -- 7. Heat transfer -- 8. Kinetic of chemical reactions in foods -- 9. Thermal process calculations -- 10. Refrigeration -- 11. Evaporation -- 12. Dehydration -- 13. Physical separation processes -- 14. Extraction
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| 650 |
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0 |
|a Food industry and trade
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| 999 |
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|a 1000124904
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
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|a 1000124905
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|