Chemical engineering for the food industry

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Introductory pages.pdf (255.7Ko)

1. Introduction to process design.pdf (1.068Mo)

2. Newtonian fluid mechanics.pdf (777.8Ko)

3. Introduction to heat transfer.pdf (872.3Ko)

4. Mass transfer in food and bioprocesses.pdf (918.8Ko)

5. Food rheology.pdf (890.6Ko)

6. Process design-heat integration.pdf (322.9Ko)

7. Process control.pdf (889.2Ko)

8. Reactors and reactions in food processing.pdf (712.8Ko)

9. Thermal treatment of foods.pdf (1.338Mo)

10. Mixing in food processing.pdf (1.178Mo)

11. Process design - an exercise and simulation examples.pdf (387.5Ko)

Overall conclusions & Index.pdf (187.3Ko)

Date

1997

Auteur

Edited by Fryer, P. J.

Pyle, D. L.

Metadata

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Résumé

This book covers subjects in the field of food technology, including process design, hazard and risk analysis, heat and mass transfer and food rheology. Each section carefully explains the processes discussed and covers in detail many of their important applications in the food industry.

URI

http://hdl.handle.net/123456789/1448

Collections

Pharmacy [209]