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Unit operations in food engineering

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In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

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Availability

Detail Information

Series Title

Food preservation technology series

Call Number

[ITP-LIB-305]

Publisher

flu : CRC Press., c2003

Collation

889 p. : ill. ; 24 cm.

Language

English

ISBN/ISSN

1566769299

Classification

TP370 .I2313 2002

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food industry and trade

Specific Detail Info

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Statement of Responsibility

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