Screen LibraryUnit operations in food processing /
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying...
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| Main Authors: | |
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| Corporate Authors: | |
| Published: |
Pergamon Press,
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| Publisher Address: | Oxford ; New York : |
| Publication Dates: | 1983. |
| Literature type: | eBook |
| Language: | English |
| Edition: | Second edition. |
| Series: |
Pergamon international library of science, technology, engineering, and social studies
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| Subjects: | |
| Online Access: |
http://www.sciencedirect.com/science/book/9780080255361 |
| Summary: |
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry. |
| Carrier Form: | 1 online resource (viii, 207 pages) : illustrations. |
| Bibliography: | Includes bibliographical references (page 199) and index. |
| ISBN: |
9781483293103 1483293106 |
| Index Number: | TP370 |
| CLC: | TS201.1 |