Smith, P. G.
Introduction to Food Process Engineering
Table of contents
1. An Introduction to Food Process Engineering
P.G. Smith
2. Dimensions, Quantities and Units
P.G. Smith
3. Thermodynamics and Equilibrium
P.G. Smith
4. Material and Energy Balances
P.G. Smith
5. The Fundamentals of Rate Processes
P.G. Smith
6. The Flow of Food Fluids
P.G. Smith
7. Heat Processing of Foods
P.G. Smith
8. Mass Transfer
P.G. Smith
9. Psychrometry
P.G. Smith
10. Thermal Processing of Foods
P.G. Smith
11. Low-Temperature Preservation
P.G. Smith
12. Evaporation and Drying
P.G. Smith
13. Solids Processing and Particle Manufacture
P.G. Smith
14. Mixing and Separation
P.G. Smith
15. Mass Transfer Operations
P.G. Smith
16. Minimal Processing Technology
P.G. Smith
Keywords: Chemistry, Food Science
- Author(s)
- Smith, P. G.
- Publisher
- Springer
- Publication year
- 2011
- Language
- en
- Edition
- 2
- Series
- Food Science Text Series
- Page amount
- 17 pages
- Category
- Natural Sciences
- Format
- Ebook
- eISBN (PDF)
- 9781441976628
