Introduction to food engineering /

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Bibliographic Details
Author / Creator:Singh, R. Paul.
Edition:3rd ed.
Imprint:London, UK ; San Diego, Calif. : Academic Press, c2001.
Description:xxiii, 659 p. : ill. ; 26 cm.
Language:English
Series:Food science and technology international series
Subject:
Format: Print Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/4674584
Hidden Bibliographic Details
Other authors / contributors:Heldman, Dennis R.
ISBN:0126463840 (acid-free paper)
Notes:Includes bibliographical references and index.

MARC

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300 |a xxiii, 659 p. :  |b ill. ;  |c 26 cm. 
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440 0 |a Food science and technology international series 
504 |a Includes bibliographical references and index. 
505 0 0 |g Ch. 1.  |t Introduction --  |g Ch. 2.  |t Fluid Flow in Food Processing --  |g Ch. 3.  |t Energy for Food Processing --  |g Ch. 4.  |t Heat Transfer in Food Processing --  |g Ch. 5.  |t Preservation Processes --  |g Ch. 6.  |t Refrigeration --  |g Ch. 7.  |t Food Freezing --  |g Ch. 8.  |t Evaporation --  |g Ch. 9.  |t Psychrometries --  |g Ch. 10.  |t Mass Transfer --  |g Ch. 11.  |t Membrane Separation --  |g Ch. 12.  |t Dehydration --  |g App. A.1.  |t SI System of Units and Conversion Factors --  |g App. A.2.  |t Physical Properties of Foods --  |g App. A.3.  |t Physical Properties of Nonfood Materials --  |g App. A.4.  |t Physical Properties of Water and Air --  |g App. A.5.  |t Psychrometric Charts --  |g App. A.6.  |t Pressure-Enthalpy Data --  |g App. A.7.  |t Symbols for Use in Drawing Food Engineering Process Equipment. 
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