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e-book

Introduction to Food Engineering (Cód: 3032399)

Singh,R. Paul; Heldman,Dennis R.; Singh,R Paul

Academic Press Digital

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Introduction to Food Engineering

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Descrição

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

New chapters on:
-Supplemental processes including filtration, sedimentation, centrifugation, and mixing
-Extrusion processes for foods
-Packaging concepts and shelf life of foods
Expanded information on
Emerging technologies, such as high pressure and pulsed electric field
Transport of granular foods and powders
Process controls and measurements
Design of plate heat exchangers
Impact of fouling in heat transfer processes
Use of dimensional analysis in understanding physical phenomena

Características

Peso 0.00 Kg
Produto sob encomenda Não
Marca Academic Press Digital
Número de Páginas 864 (aproximado)
Idioma 337
Acabamento e-book
Cód. Barras 9780080919621
Número da edição 4
Ano da edição 102008
Ano da Publicação 108
AutorSingh,R. Paul; Heldman,Dennis R.; Singh,R Paul