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Introduction to food process engineering

Author: P G Smith
Publisher: New York : Springer, ©2011.
Series: Food science text series.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:

This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to  Read more...

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Document Type: Book
All Authors / Contributors: P G Smith
ISBN: 9781441976611 1441976612
OCLC Number: 713272645
Description: xvii, 510 pages : illustrations ; 27 cm.
Contents: An introduction to food process engineering --
Dimensions, quantities and units --
Thermodynamics and equilibrium --
Material and energy balances --
The fundamentals of rate processes --
The flow of food fluids --
Heat processing of foods --
Mass transfer --
Psychrometry --
Thermal processing of foods --
Low-temperature preservation --
Evaporation and drying --
Solids processing and particle manufacture --
Mixing and separation --
Mass transfer operations --
Minimal processing technology.
Series Title: Food science text series.
Responsibility: P.G. Smith.

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