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  3. Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Engineering Fundamentals

Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Engineering Fundamentals

Posted By: DZ123
Date: 2 Jun 2019 14:02:58
Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Engineering Fundamentals

Theodoros Varzakas, Constantina Tzia, "Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Engineering Fundamentals"
English | 2014 | ISBN: 1482261693 | PDF | pages: 596 | 11.9 mb

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:

- Explains the interactions between different food constituents that might lead to changes in food properties

- Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method

- Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors

Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
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