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Book Summary
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.
- ISBN-13
- 9781439809181
- Language
- English
- Binding
- Hard Bound
- Publisher
- CRC Press
- Publishing Date
- 2014-04-10
- Total Pages
- 528
Introduction To Food Process Engineering (Food Preservation Technology)
by Albert Ibarz, Gustavo V. Barbosa-Canovas (Author),
CRC Press (Publisher)
fictionfantasyyoung adultaward winning
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Product Specifications
Book Summary
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