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Food Process Engineering Operations

Food Process Engineering Operations Business, Finance & Career

Food Process Engineering Operations

0 - Default Title
Description
Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data, and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and introduces elements of food packaging operations and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.
Product details
Edition:
illustrated
Number of Pages:
596
Release Date:
2011-02-21
Publication Date:
2011-02-22
Publisher:
CRC Press
Languages:
Original: English
ISBN10:
1420083538
ISBN13:
9781420083538
GPSR Manufacturer Reference:
[email protected]
Weight:
1051 g
Height:
161 cm
Width:
240 cm
Thickness:
36 cm
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