Toledo, Romeo T.
Fundamentals of Food Process Engineering / - 2 nd / 3rd - New Delhi CBS Publishers and Distributors 2007. - xvii, 579 p, 602 ill. ; - Food science text series .
1 Review of Mathematical Principles and Applications in Food Processing . . 2 Units and Dimensions . . 3 Material Balances . . 4 Gases and Vapors . . 5 Energy Balances . . 6 Flow of Fluids . . 7 Heat Transfer . 8 Kinetics of Chemical Reactions in Foods . . . 9 Thermal Process Calculations . . . 10 Refrigeration . . 11 Evaporation . . 12 Dehydration . 13 Physical Separation Processes . . . 14 Extraction . .
9780387290195 (alk. paper) 0387290192 (alk. paper)
Food industry and trade
Food Technology
664.02 / TOL/FU
Fundamentals of Food Process Engineering / - 2 nd / 3rd - New Delhi CBS Publishers and Distributors 2007. - xvii, 579 p, 602 ill. ; - Food science text series .
1 Review of Mathematical Principles and Applications in Food Processing . . 2 Units and Dimensions . . 3 Material Balances . . 4 Gases and Vapors . . 5 Energy Balances . . 6 Flow of Fluids . . 7 Heat Transfer . 8 Kinetics of Chemical Reactions in Foods . . . 9 Thermal Process Calculations . . . 10 Refrigeration . . 11 Evaporation . . 12 Dehydration . 13 Physical Separation Processes . . . 14 Extraction . .
9780387290195 (alk. paper) 0387290192 (alk. paper)
Food industry and trade
Food Technology
664.02 / TOL/FU