Ibarz / Barbosa-Canovas Introduction to Food Process Engineering

1. Auflage 2014
ISBN: 978-1-4822-1965-4
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 722 Seiten

Reihe: Food Preservation Technology

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.

Autoren/Hrsg.

Ibarz, Albert

Barbosa-Canovas, Gustavo V.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie