ISBN 9781482261691,Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Engineering Fundamentals

Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Engineering Fundamentals

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ISBN 9781482261691
Publisher

Routledge a Taylor & Francis Group

Publication Year 2014
ISBN-13

ISBN 9781482261691

ISBN-10 1482261693
Binding

Hardback

Number of Pages 608 Pages
Language (English)
Subject

Diseases & disorders

This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents.
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