| Titre : | HANDBOOK OF FOOD ENGINEERING, 1 |
| Autre titre: | MANUEL DE TECHNOLOGIE ALIMENTAIRE |
| Auteurs : | DENNIS R. HELDMAN ; DARYL B. LUND |
| Type de document : | Livre |
| Editeur : | NEW YORK : MARCEL DEKKER INC., 1992 |
| ISBN/ISSN/EAN : | 978-0-8247-8463-8 |
| Format : | 756 P. |
| Langues: | Anglais |
| Concepts : |
TECHNOLOGIE ALIMENTAIRE
PRODUIT ALIMENTAIRE PROPRIETE RHEOLOGIQUE CONGELATION TRANSFERT DE MASSE EVAPORATION CONCENTRATION DESHYDRATATION TRAITEMENT THERMIQUE EXTRUSION EMBALLAGE |
| Résumé : | his unique reference/text provides, in an easy-to-use format, properties, rate constants, and related data for food processingdisplaying equations and approaches in the design of processes and unit operations. Showing how to apply property data to problems using evolving as well as traditional techniques, the Handbook of Food Engineering details the latest rheological properties for use in designing transport systems and thermophysical and mass transfer properties required in heat and mass transfer problems. . . furnishes reaction rate constants and other kinetic parameters... discusses specific unit operations, including freezing, concentration, and dehydration. . .presents correlations for calculating physical and thermal properties of foods.. . offers computation methods and property data for extrusion processes. . . gives state-of-the-art recommendations on cleaning and sanitizing design and operation.. . and more. Containing over 850 literature citations and nearly 1100 figures, tables, and display equations, the Handbook of Food Engineering is an ideal reference for food process, agricultural, and chemical engineers; and food scientists and technologists; and a valuable text for upper-level undergraduate and graduate students in these disciplines. |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| RES 4212 | Livre | Réserve | Disponible |
