01621nam a22003497 4500 16283 UTEM 20251201165502.0 s1997 enk r 000 0 eng u 0412495007 clsautm clsautm enk 664.07 Ch42 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 INDUSTRIAS ALIMENTICIAS 12898 INGENIERIA QUIMICA 11000 TECNOLOGIA DE LOS ALIMENTOS 12897 Fryer, Peter J., editor 41753 Pyle, D. L., editor 41754 Rielly, C. D., editor 41755 Rosana 21073-BC Carlos ddc LIB DISK BCSM DISQUETE/664.07/Ch42 084-2004 UTEML50047593 Ingresado: 02/Agosto/2004 (Antonieta Figueroa) 20040802 c 1 Disquete LIBRO BCSM 664.07/Ch42 37735-2001 UTEML10027885 CO: I. ALIMENTOS/Entregado: 16/07/Ana. 167/2001 20010508 c 1 16283 16283 0 0 0 0 BDGA BXSS BXSS 2001-05-08 0 664.07 Ch42 UTEML10027885 2024-03-09 01:11:05 c 1 Bodega 2024-03-09 LIB CO: I. ALIMENTOS/Entregado: 16/07/Ana. 167/2001