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Introduction To Food Process Engineering (Food Preservation Technology)
by Albert Ibarz, Gustavo V. Barbosa-Canovas (Author),
CRC Press (Publisher)
Product Specifications
Book Description
A basic introduction to the principles of food process engineering, this text
covers the physical properties of food, traditional fluid mechanics, and heat
transfer via conduction, convection, and radiation. It examines transport
phenomena, momentum, energy and mass balances, as well as a new topic:
macroscopic balances. Two chapters review the basic principles of physics to
ensure comprehension of background material. Developed as a textbook for
introductory courses in food engineering and food science programs, most
chapters provide references and exercises to further understanding.
Book Specifications
ISBN-13 9781439809181
Language English
Binding Hard Bound
Publisher CRC Press
Publishing Date 2014-04-10
Total Pages 528