Ankündigung Erschienen: 27.05.2019 Abbildung von Ibarz / Barbosa-Canovas | Unit Operations in Food Engineering, Second Edition | 2021

Ibarz / Barbosa-Canovas

Unit Operations in Food Engineering, Second Edition

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ca. 150,56 €

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2021. Buch. 528 S. 200 s/w-Abbildungen, 36 s/w-Fotos. Hardcover

CRC Press. ISBN 978-1-4398-0944-0

Format (B x L): 15,6 x 23,5 cm

In englischer Sprache

Das Werk ist Teil der Reihe: Food Preservation Technology

Produktbeschreibung

In order to successfully produce food products with maximum quality, each stage of processing must be well designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

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