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Smith, P. G.

Introduction to Food Process Engineering

Smith, P. G. - Introduction to Food Process Engineering, ebook

106,70€

Ebook, PDF with Adobe DRM
ISBN: 9781441976628
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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)
Publisher
Springer
Publication year
2011
Language
en
Edition
2
Series
Food Science Text Series
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9781441976628

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