Unit Operations in Food Engineering
Book Details
Format
Hardback
Book Series
Food Preservation Technology
ISBN-10
1566769299
ISBN-13
9781566769297
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Oct 29th, 2002
Print length
920 Pages
Weight
1,446 grams
Dimensions
23.50 x 15.90 x 5.30 cms
Product Classification:
Chemical engineeringFood & beverage technology
KSh 52,200.00
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Offers information that is necessary to design food processes and the equipment needed to carry them out. This book covers the common food engineering unit operations in detail, including guidance for carrying out specific design calculations.
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.
Get Unit Operations in Food Engineering by Albert Ibarz, Gustavo V. Barbosa-Canovas at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Inc and it has 920 pages.
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