Food engineering: principles and selected applications
by Loncin, M.
Operations in the food industry, measurements, dimensions, units. Equations related to the transfer of mass, heat and momentum. Solution of the transfer equations. Determination of transfer coeficients. Equilibrium between phases. Evolution of driving forces. Mechanical operations. Applied biochemical kinetics. Cleaning, disinfection an rinsing. Optimization.
Read More ↓Title Statements
- Full title :Food engineering : principles and selected applications.
Summary
Operations in the food industry, measurements, dimensions, units. Equations related to the transfer of mass, heat and momentum. Solution of the transfer equations. Determination of transfer coeficients. Equilibrium between phases. Evolution of driving forces. Mechanical operations. Applied biochemical kinetics. Cleaning, disinfection an rinsing. Optimization.
Read More ↓Edition Statements
- Publication Date:1979.
Publication Statements
- Publisher(s):Academic Press
- Place of Publication:New York
- Language:eng
- Publication Date:1979.
The Physical Object
- Description:494p.
Edition Identifiers
- ISBN:0124545505, 9780124545502
- oclc:ocn709385096
- Dewey Decimal:664.02
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