|
|
|
|
| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000072460 |
| 005 |
20110807093000.0 |
| 008 |
110508s2011 nyu eng |
| 020 |
|
|
|a 1441976612 (hardback : alk. paper)
|
| 020 |
|
|
|a 9781441976611 (hardback : alk. paper)
|
| 050 |
0 |
0 |
|a TP370
|b .S65 2011
|
| 090 |
0 |
0 |
|a TP370
|b .S65 2011
|
| 100 |
1 |
|
|a Smith, P. G. ,
|e author
|
| 245 |
1 |
0 |
|a Introduction to food process engineering
|c P. G. Smith
|
| 250 |
|
|
|a 2nd ed
|
| 260 |
|
|
|a New York :
|b Springer ,
|c c2011
|
| 300 |
|
|
|a xviii, 510 p. :
|b ill. ;
|c 26 cm.
|
| 490 |
0 |
|
|a Food science text series
|
| 504 |
|
|
|a Includes bibliographical references and index
|
| 505 |
0 |
|
|a An introduction to food process engineering -- 2. Dimensions, 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 food -- 11. Low-temperature preservation -- 12. Evaporation and drying -- 13. Solids processing and particle manufacture -- 14. Mixing and separation -- 15. Mass transfer operations -- 16. Minimal processing technology
|
| 650 |
|
0 |
|a Food industry and trade
|
| 999 |
|
|
|a 1000139417
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|