http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xxii, 841 pages) : illustrations.
This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.
Introduction -- Fluid flow in food processing -- Energy and controls in food processes -- Heat transfer in food processing -- Preservation processes -- Refrigeration -- Food freezing -- Evaporation -- Psychrometrics -- Mass transfer -- Membrane separation -- Dehydration -- Supplemental processes -- Extrusion processes for foods -- Packaging concepts.
Includes bibliographical references and index.
Amsterdam ; Boston : Elsevier/Academic Press, ©2009
Food science and technology international series
04D12DB3-7A67-42D4-A0E9-C4ECC2F01AAA OverDrive, Inc.