Introduction to Food Engineering
By: Singh,Paul R. Heldman, Dennis.R
.
Material type: 
BookSeries: Food Science and technology, International Series.Publisher: New Delhi AP/Elsevier 2014Edition: 3/5 th.Description: 659/ 867.ISBN: 9780123985309.DDC classification: 664.02
Contents:
Introduction Chapter 2 - Fluid Flow in Food Processing Chapter 3 - Resource Sustainability Chapter 4 - Heat Transfer in Food Processing Chapter 5 - Preservation Processes Chapter 6 - Refrigeration Chapter 7 - Food Freezing Chapter 8 - Evaporation Chapter 9 - Psychrometrics Chapter 10 - Mass Transfer Chapter 11 - Membrane Separation Chapter 12 - Dehydration Chapter 13 - Supplemental Processes Chapter 14 - Extrusion Processes for Foods Chapter 15 - Packaging Concepts
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Reference Book
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference | Reference Book | 664.02 SIN/FO (Browse shelf) | Not for loan | KAU_KCAET-24784 | |
Books (General)
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | General Bo | 664.02 SIN/FO (Browse shelf) | Available | KAU_KCAET-24617 |
Browsing Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Shelves , Shelving location: Reference , Collection code: Reference Book Close shelf browser
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| 664.02 BAK/FO Food processing and preservation, Part-II | 664.02 KUT/HA Handbook of farm, dairy, and food machinery / | 664.02 RAJ/Ad Advances in preservation and processing technologies of fruits and vegetables | 664.02 SIN/FO Introduction to Food Engineering | 664.024 HUI/HA Handbook of Animal - Based Fermented Food and Beverage Technology | 664.09 LEE/FO Food packaging science and technology / | 664.092 HAN/IN Innovations in Food Packaging |
Introduction Chapter 2 - Fluid Flow in Food Processing Chapter 3 - Resource Sustainability Chapter 4 - Heat Transfer in Food Processing Chapter 5 - Preservation Processes Chapter 6 - Refrigeration Chapter 7 - Food Freezing Chapter 8 - Evaporation Chapter 9 - Psychrometrics Chapter 10 - Mass Transfer Chapter 11 - Membrane Separation Chapter 12 - Dehydration Chapter 13 - Supplemental Processes Chapter 14 - Extrusion Processes for Foods Chapter 15 - Packaging Concepts
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