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Unit operations in food processing

Author: R L Earle
Publisher: Oxford ; New York : Pergamon Press, 1983.
Series: Pergamon international library of science, technology, engineering, and social studies.
Edition/Format:   eBook : Document : English : Second editionView all editions and formats
Database:WorldCat
Summary:
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Earle, R.L.
Unit operations in food processing.
(DLC) 82009017
(OCoLC)8451210
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: R L Earle
ISBN: 9781483293103 1483293106
OCLC Number: 881847535
Description: 1 online resource (viii, 207 pages) : illustrations.
Series Title: Pergamon international library of science, technology, engineering, and social studies.
Responsibility: R.L. Earle.

Abstract:

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry.

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