Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorSingh, R. Paul
dc.contributor.authorHeldman, Dennis R.
dc.date.issued2014
dc.identifier.isbn978-0-12-398530-9
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8115
dc.descriptionxxiii, 867 p. : ill.
dc.description.abstractWithin the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing.
dc.language.isoen
dc.publisherElsevier Inc.
dc.relation.ispartofseriesFood science and technology international series
dc.subjectFood industry and trade
dc.subject.otherFood science
dc.subject.otherFood technology
dc.titleIntroduction to food engineering
dc.typeBook
dc.description.version5th edition


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Hiển thị biểu ghi dạng vắn tắt