Introduction to food process engineering. ([2014])

• Record Type: Book
• Further Information: Note: Albert Ibarz, Gustavo V. Barbosa-Canovas.
• Other Names: Ibarz, Albert; Barbosa-Cánovas, Gustavo V
• Contents: Introduction to unit operations -- Unit systems, dimensional analysis, and similarities -- Introduction to transport phenomena -- Momentum, energy, and mass transfer -- Macroscopic balances -- Physicochemistry of food systems -- Mass transfer -- Air-water interactions -- Water Activity -- Mechanical properties -- Thermal properties of foods -- Optical properties of foods -- Rheology of food products -- Electrical properties of foods -- Physical and chemical properties of food powders -- Heat transfer by conduction -- Heat transfer by convection -- Heat transfer by radiation -- Refrigeration: chilling and freezing -- Thermal processing of foods -- Emerging technologies in food processing -- concentration -- Dehydration -- Hygienic design of food processes -- Packaging of foods.
• Publisher Details: Boca Raton : CRC Press, Taylor & Francis
• Publication Date: 2014
• Extent: 1 online resource (xxiii, 697 pages), illustrations
• Subjects: 338.4/7664; Food industry and trade; SCIENCE -- Chemistry -- Industrial & Technical; TECHNOLOGY & ENGINEERING -- Food Science; Food industry and trade; Food industry and trade; Electronic books
• Languages: English
• ISBNs: 9781523107490; 1523107499; 1482219662; 9781482219661
• Related ISBNs: 9781439809181; 1439809186; 9781482219654; 9781482219661; 9781439809198
• Notes: Note: Includes bibliographical references (pages 671-685) and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.