Fundamentals of Food Process Engineering
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process...
Enregistré dans:
| Auteur principal: | |
|---|---|
| Format: | Livre numérique |
| Langue: | Anglais |
| Publié: |
Boston, MA :
Springer US : Springer e-books
[20..].
Cham : Springer Nature |
| Collection: | FOOD SCIENCE TEXT SERIES
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| Accès en ligne: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Note: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Fundamentals of food process engineering, Romeo T. Toledo, 3rd ed., New York (N. Y.), Springer, 2007, 1 vol. (XVII-579 p.), Food science text series, 978-0-387-29019-5 |
Table des matières:
- 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