Food Process Engineering
Basics and Mechanical Operations
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88 383 Ft
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 9 February 2026
- ISBN 9781439883372
- Binding Hardback
- No. of pages572 pages
- Size 280x210 mm
- Language English
- Illustrations 233 Illustrations, black & white; 26 Tables, black & white 700
Categories
Short description:
Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.
MoreLong description:
This book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into elaborated forms eventually made available to consumers. Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.
MoreTable of Contents:
Engineering Basics. Momentum Balances. Enthalpy Balances. Mass Balances. Chemical Balances. Momentum/enthalpy Balances. Momentum/mass Balances. Momentum/chemical Balances. Enthalpy/mass Balances. Enthalpy/chemical Balances. Mass/chemical Balances. Momentum/enthalpy/mass Balances. Momentum/enthalpy/chemical Balances. Enthalpy/mass/chemical Balances. Momentum/enthalpy/mass/chemical balances.
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