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. 
<br/><br/> Edited by P.J. Fryer, D.L. Pyle and C.D. Rielly 
<br/><br/>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 
<br/><br/><label>ISBN: </label>0412495007 
<br/><br/><label>Subjects--Topical Terms: </label><br/>INDUSTRIAS ALIMENTICIAS<br/>INGENIERIA QUIMICA<br/>TECNOLOGIA DE LOS ALIMENTOS
<br/><br/><label>Dewey Class. No.: </label>664.07  / Ch42