Chemical engineering for the food industry /
Chemical engineering for the food industry /
Edited by P. J. Fryer, D. L. Pyle and C. D. Rielly.
- 1th ed.
- London : Blackie Academic & Professional, 1997.
- 462 p.
Edited by P.J. Fryer, D.L. Pyle and C.D. Rielly
1. Introduction to process design; 2. Newtonian fluid mechanics; 3. Introduction to heat transfer; 4. Mass transfer in food and bioprocesses; 5. Food rheology; 6. Process design: heat integration; 7. Process control; 8. Reactors and reactions in food processing; 9. Thermal treatment of foods; 10. Mixing in food processing; 11. Process design: an exercise and simulation examples
0412495007
INDUSTRIAS ALIMENTICIAS
INGENIERIA QUIMICA
TECNOLOGIA DE LOS ALIMENTOS
664.07 / Ch42
Edited by P.J. Fryer, D.L. Pyle and C.D. Rielly
1. Introduction to process design; 2. Newtonian fluid mechanics; 3. Introduction to heat transfer; 4. Mass transfer in food and bioprocesses; 5. Food rheology; 6. Process design: heat integration; 7. Process control; 8. Reactors and reactions in food processing; 9. Thermal treatment of foods; 10. Mixing in food processing; 11. Process design: an exercise and simulation examples
0412495007
INDUSTRIAS ALIMENTICIAS
INGENIERIA QUIMICA
TECNOLOGIA DE LOS ALIMENTOS
664.07 / Ch42