Transport Phenomena in Food Processing
Published on 19. April 2016
568 pages
978-1-4200-0626-1 (ISBN)
Description
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
More details
Series
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Researchers, faculty, and graduate students in food engineering
Illustrations
188 s/w Abbildungen, 77 s/w Tabellen, 4 s/w Photographien bzw. Rasterbilder
188 b/w images, 77 tables and 4 halftones
File size
11,14 MB
ISBN-13
978-1-4200-0626-1 (9781420006261)
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
Jorge Welti-Chanes | Jorge F. Velez-Ruiz
Transport Phenomena in Food Processing
Book
12/2002
1st Edition
CRC Press
€464.80
Shipment within 3-4 weeks
Persons
Jorge Welti-Chanes, Jorge F. Velez-Ruiz
Content
Fundamental Concepts. Mass Transfer. Heat Transfer. Combined Transfer Phenomena.
