Introduction to food engineering /
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Author / Creator: | Singh, R. Paul. |
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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: | Food industry and trade. Food industry and trade. |
Format: | Print Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4674584 |
Table of Contents:
- About the Authors
- Foreword
- Preface
- Introduction
- Fluid Flow in Food Processing
- Energy for Food Processing
- Heat Transfer in Food Processing
- Preservation Processes
- Refrigeration
- Food Freezing
- Evaporation
- Psychrometries
- Mass Transfer
- Membrane Separation
- Dehydration
- Appendices
- SI System of Units and Conversion Factors
- Physical Properties of Foods
- Physical Properties of Nonfood Materials
- Physical Properties of Water and Air
- Psychrometric Charts
- Symbols for Use in Drawing Food Engineering Equipment
- Miscellaneous
- Bibliography
- Index