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Introduction to food engineering

Author: R Paul Singh; Dennis R Heldman
Publisher: Amsterdam ; Boston : Elsevier/Academic Press, ©2009.
Series: Food science and technology international series.
Edition/Format:   eBook : Document : English : 4th edView all editions and formats
Summary:
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Singh, R. Paul.
Introduction to food engineering.
Amsterdam ; Boston : Elsevier/Academic Press, ©2009
(DLC) 2009417117
(OCoLC)258073416
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: R Paul Singh; Dennis R Heldman
ISBN: 9780080919621 0080919626
OCLC Number: 615639824
Description: 1 online resource (xxii, 841 pages) : illustrations.
Contents: 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.
Series Title: Food science and technology international series.
Responsibility: R. Paul Singh, Dennis R. Heldman.

Abstract:

Presents the engineering concepts and unit operations used in food processing. This textbook features chapters on: supplemental processes; filtration; sedimentation; centrifugation; mixing; extrusion  Read more...

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