Fundamentals of Food Process Engineering /
By: Toledo, Romeo T.
Material type:
BookSeries: Food science text series.Publisher: New Delhi CBS Publishers and Distributors 2007Edition: 2 nd / 3rd.Description: xvii, 579 p, 602 ill.ISBN: 9780387290195 (alk. paper); 0387290192 (alk. paper).Subject(s): Food industry and trade
| Food TechnologyDDC classification: 664.02
Contents:
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 . .
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Book Bank scheme for SC students
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | General Bo | 664.02 TOL/FU (Browse shelf) | Available | KAU_KCAET-BB 60 | |
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Book Bank scheme for SC students
|
Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | General Bo | 664.02 TOL/FU (Browse shelf) | Available | KAU_KCAET-BB 61 | |
Books (General)
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Malayalam | 664.02 TOL/FU (Browse shelf) | Available | KAU_KCAET-23950 | |
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Books (General)
|
Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Malayalam | 664.02 TOL/FU (Browse shelf) | Available | KAU_KCAET-23951 |
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| 664.02 PAR/FO Food process engineering and technology | 664.02 RIA/FO Food grain product technology and quality characteristics | 664.02 SHI/OB Objective Type Question Bank in Food Process Engineering(Prepared Based on ASRB- 2017 Syllabus) | 664.02 TOL/FU Fundamentals of Food Process Engineering / | 664.02 TOL/FU Fundamentals of Food Process Engineering / | 664.024 SIN/FE Fermentation technology | 664.024 STA/PR Principles of fermentation technology / |
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 . .
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