Modeling, optimization and automation of food processes is difficult due to the complexity of the raw materials andproducts involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This new book presents current research on the effect these factors on fruit juices.
€75.77
购买此电子书可免费获赠一本！
格式 PDF ● 网页 110 ● ISBN 9781536112788 ● 编辑 A. I Abdulagatov & I. M Abdulagatov ● 出版者 Nova Science Publishers ● 发布时间 2017 ● 下载 3 时 ● 货币 EUR ● ID 7216615 ● 复制保护 Adobe DRM
需要具备DRM功能的电子书阅读器
来自同一作者的更多电子书 / 编辑
8,690 此类电子书
