This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. – Supplemental processes including filtration, sedimentation, centrifugation, and mixing- Extrusion processes for foods- Packaging concepts and shelf life of foods- Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena
€75.46
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भाषा अंग्रेज़ी ● स्वरूप EPUB ● ISBN 9780080919621 ● प्रकाशक Elsevier Science ● प्रकाशित 2008 ● डाउनलोड करने योग्य 6 बार ● मुद्रा EUR ● आईडी 2265850 ● कॉपी सुरक्षा Adobe DRM
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