Mathematical Modeling of Food Processing
1st Edition
Published on 21. May 2010
999 pages
978-1-000-61128-1 (ISBN)
Description
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
Product notice
Reflowable
ISBN-13
978-1-000-61128-1 (9781000611281)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Mohammed M. Farid
Mathematical Modeling of Food Processing
Book
12/2019
1st Edition
CRC Press
€79.22
Shipment within 15-20 days
Mohammed M. Farid
Mathematical Modeling of Food Processing
Book
05/2010
1st Edition
CRC Press
€356.54
Shipment within 15-20 days
Person
Mohammed M. Farid is a professor in the Department of Chemical & Materials Engineering at the University of Auckland.
Content
Basic Principles. Heat Transfer in Food Processing. Simultaneous Heat and Mass Transfer in Food Processing. Low Temperature Thermal Processing. Non-Thermal Processing of Food. Other Thermal Processing. Mass and Momentum Transfer in Food Processing. Bioreactors. Special Topics in Food Processing.
