Introduction to Food Engineering - Singh
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Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.…mehr

Produktbeschreibung
Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
  • Produktdetails
  • Food Science and Technology
  • Verlag: Elsevier Science Publishing Co Inc
  • 5. Aufl.
  • Erscheinungstermin: 12. September 2013
  • Englisch
  • Abmessung: 241mm x 195mm x 40mm
  • Gewicht: 1624g
  • ISBN-13: 9780123985309
  • ISBN-10: 0123985307
  • Artikelnr.: 36867882
Inhaltsangabe
Chapter 1 - 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 Appendices Bibliography Index