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Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering

Autorzy
Wydawnictwo Springer, Berlin
Data wydania
Liczba stron 570
Forma publikacji książka w miękkiej oprawie
Język angielski
ISBN 9781441939661
Kategorie Technologia żywienia
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Opis książki

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Fundamentals of Food Process Engineering

Spis treści

Review of Mathematical Principles and Applications in Food Processing.- Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.- Extraction.

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