Introduction to Food Engineering, 4th Edition
Print Book
Author(s) : Singh & Singh & Heldman
Release Date: 07 Oct 2008
Imprint: Academic Press
ISBN: 9780123709004 New edition
Pages: 864
Dimensions: 246 X 189
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VST, ePub
Recent Publication
Introduction to Food Engineering, 4th Edition
Ch. 1: IntroductionCh. 2: Fluid Flow in Food Processes
Ch. 3: Energy and Controls in Food Processing
Ch. 4: Heat Transfer in Food Processing
Ch. 5: Preservation Processes
Ch. 6: Refrigeration
Ch. 7: Food Freezing
Ch. 8: Evaporation
Ch. 9: Psychrometrics
Ch.10: Mass Transfer
Ch.11: Membrane Separation
Ch.12: Dehydration
Ch.13: Supplemental Processes
Ch.14: Extrusion Processes for Foods
Ch.15: Packaging Concepts
Appendices
»
Introduction to Food Engineering
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