Fundamentals and Operations in Food Process Engineering
Book Details
Format
Hardback or Cased Book
ISBN-10
1466560908
ISBN-13
9781466560901
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Mar 15th, 2019
Print length
582 Pages
Weight
1,310 grams
Dimensions
18.70 x 26.10 x 3.40 cms
Product Classification:
Food & beverage technology
Ksh 25,200.00
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0 in stock
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The book deals with basic engineering principles and transport processes applied to food processing, followed by specific unit operations. It focuses on the fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing.
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.
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