Fundamentals of Food Process Engineering

1. Review of Mathematical Principles and Applications in Food Processing
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2. Units and Dimensions
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3. Material Balances
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4. Gases and Vapors
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5. Energy Balances
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6. Flow of Fluids
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7. Heat Transfer
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8. Kinetics of Chemical Reactions in Foods
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9. Thermal Process Calculations
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10. Refrigeration
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11. Evaporation
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12. Dehydration
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13. Physical Separation Processes
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14. Extraction
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DRM-restrictions

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Keywords: SCIENCE / Chemistry / General SCI013000