Fundamental Food Engineering
Langue : Anglais
Auteur : CHAKRABORTY S. K.
FUNDAMENTAL FOOD ENGINEERING covers all aspects related to the engineering
of food. The first few chapters provide an insight into the physical
principles applied in the different Unit Operations in food industries,
the latter chapters give an insight into the technical details of the
various unit operations. All the chapters use lucid language bolstered by
self explanatory diagrams and relevant tables.
Food Engineering / Engineering Properties of Foods / Food Rheology / Fluid
Flow and Solid Handling / Heat Transfer Operations / Freezing of Foods /
Air Water Mixtures / Drying / Food Concentration Operations / Thermal
Processing / Appendices / Index.
Date de parution : 09-2014
Ouvrage de 268 p.
16x240 cm
Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).
Prix indicatif 56,18 €
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