Title Introduction to food engineering / R. Paul Singh, Dennis R. Heldman

Edition Third edition Published London, UK ; San Diego, Calif. : Academic Press, [2001] ©2001

Copies

Location	Call no.	Vol.	Availability
W'PONDS	664 Sin/Itf 2001		AVAILABLE

Description xxiii, 659 pages : illustrations (some color) ; 26 cm Series Food science and technology international series Food science and technology international series. Contents Ch. 1. Introduction -- Ch. 2. Fluid Flow in Food Processing -- Ch. 3. Energy for Food Processing -- Ch. 4. Heat Transfer in Food Processing -- Ch. 5. Preservation Processes -- Ch. 6. Refrigeration -- Ch. 7. Food Freezing -- Ch. 8. Evaporation -- Ch. 9. Psychrometries -- Ch. 10. Mass Transfer -- Ch. 11. Membrane Separation -- Ch. 12. Dehydration -- App. A.1. SI System of Units and Conversion Factors -- App. A.2. Physical Properties of Foods -- App. A.3. Physical Properties of Nonfood Materials -- App. A.4. Physical Properties of Water and Air -- App. A.5. Psychrometric Charts -- App. A.6. Pressure-Enthalpy Data -- App. A.7. Symbols for Use in Drawing Food Engineering Process Equipment Notes Previous ed.: 1993 Bibliography Includes bibliographical references and index Subject Food industry and trade. Author Heldman, Dennis R. LC no. 2001086670 ISBN 0126463840 (acid-free paper)

Other Titles Food engineering

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