Introduction to Food Engineering
Material type:
TextSeries: Food Science and technology, International SeriesPublication details: New Delhi AP/Elsevier 2014Edition: 3/5 thDescription: 659/ 867ISBN: - 9780123985309
- 664.02 SIN/FO
Contents:
Introduction
Chapter 2 - Fluid Flow in Food Processing
Chapter 3 - Resource Sustainability
Chapter 4 - Heat Transfer in Food Processing
Chapter 5 - Preservation Processes
Chapter 6 – Refrigeration
Chapter 7 - Food Freezing
Chapter 8 – Evaporation
Chapter 9 – Psychrometrics
Chapter 10 - Mass Transfer
Chapter 11 - Membrane Separation
Chapter 12 – Dehydration
Chapter 13 - Supplemental Processes
Chapter 14 - Extrusion Processes for Foods
Chapter 15 - Packaging Concepts
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Reference | KAUAET Reference | Reference | 664.02 SIN/FO (Browse shelf(Opens below)) | Available | 24784 | |
| Books | KAUAET General Stacks | General Bo | 664.02 SIN/FO (Browse shelf(Opens below)) | Available | 24617 |
Introduction
Chapter 2 - Fluid Flow in Food Processing
Chapter 3 - Resource Sustainability
Chapter 4 - Heat Transfer in Food Processing
Chapter 5 - Preservation Processes
Chapter 6 – Refrigeration
Chapter 7 - Food Freezing
Chapter 8 – Evaporation
Chapter 9 – Psychrometrics
Chapter 10 - Mass Transfer
Chapter 11 - Membrane Separation
Chapter 12 – Dehydration
Chapter 13 - Supplemental Processes
Chapter 14 - Extrusion Processes for Foods
Chapter 15 - Packaging Concepts
There are no comments on this title.
Log in to your account to post a comment.