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Unit Operations in Food Engineering, Second Edition : Food Preservation Technology - Albert Ibarz

Unit Operations in Food Engineering, Second Edition

Food Preservation Technology

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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.

Thermal Processing of Foods Nonthermal Processing of Foods Fluid Transport in Pipes Aseptic Filling Chilling and Freezing Circulation of Fluids Through Porous Beds Mechanical Separation Separation Processes By Membranes Dehydration Evaporation Solid-Liquid Extraction Extrusion Frying Sieving Mixing Distillation Absorption Adsorption, Ionic Exchange Modeling of Food Processes

ISBN: 9781439809440
ISBN-10: 1439809445
Series: Food Preservation Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 528
Available: 15th April 2019
Country of Publication: US
Dimensions (cm): 23.5 x 15.6
Edition Number: 2
Edition Type: New edition