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Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:
Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
Chapter 1: Introduction | Download PDF |
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Chapter 2: Mass and Energy Balances | Download PDF |
Chapter 3: Fundamental Notes on Chemical Thermodynamics | Download PDF |
Chapter 4: Heat Transfer | Download PDF |
Chapter 5: Steam Generation Distribution | Download PDF |
Chapter 6: Heat Exchangers | Download PDF |
Chapter 7: Rheology in Use | Download PDF |
Chapter 8: Fluid Mechanics in Food Process Engineering | Download PDF |
Chapter 9: Diffusion | Download PDF |
Chapter 10: Absorption | Download PDF |
Chapter 11: Distillation for the Production of Fortification Spirit | Download PDF |
Chapter 12: Food Products Evaporation | Download PDF |
Chapter 13: Food Irradiation Processing | Download PDF |
Chapter 14: Food Formulation | Download PDF |
Chapter 15: Reaction Kinetics | Download PDF |
prelims | Download PDF |
Index | Download PDF |