ENGLISH

Unit Operations in Food Engineering (Food Preservation Technology)

By Gustavo V. Barbosa-Canovas , Albert Ibarz

Book information

Publisher
CRC Press
Year
2002
ISBN
1566769299, 9781566769297
Open Library ID
OL8670939M
Language
english
Format
PDF
Filesize
19 MB (19843035 bytes)
Edition
1
Pages
884\884
Topic
Technique
Time added
2011-06-04 13:46:07

Description

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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