Introduction to food engineering /

Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is...

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Bibliographic Details

Main Author:	Singh, R. Paul
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Heldman, Dennis R.
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Orlando : Academic Press, 1984.
Series:	Food science and technology (Academic Press)
Subjects:	Food industry and trade. TECHNOLOGY & ENGINEERING > Food Science. Food industry and trade Electronic books.
Online Access:	Connect to the full text of this electronic book