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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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Orlando :
Academic Press,
1984.
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| Series: | Food science and technology (Academic Press)
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| Online Access: | Connect to the full text of this electronic book |
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