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Fundamentals and operations in food process engineering

Fundamentals and operations in food process engineering
Item Information
Barcode Shelf Location Collection Volume Ref. Branch Status Due Date Res.
10035673 TA403.D37 2019
Engineering   GUtech Library . . Available .  
. Catalogue Record 15714 ItemInfo Beginning of record . Catalogue Record 15714 ItemInfo Top of page .
Catalogue Information
Field name Details
ISBN 9781466560901
Language Eng
Shelf Location TA403.D37 2019
Author Das, Susanta Kumar
Title Fundamentals and operations in food process engineering
Publisher Boca Raton, : CRC Press , 2019
Description 582p. ; ill. ; 26 cm.
Specific Type of Material Book
Contents Fundamentals in Food Process Engineering 1. Mass and Energy Balances in Food Processing 2. Flow of Fluids in Food Processing 3. Heat Transfer in Food Processing 4. Mass Transfer in Food Processing 5. Particulate Solids in Food Processing Section II: Mechanical Operations in Food Processing 6. Mechanical and Membrane Separation Processes 7. Size Modulation Operations 8. Mixing and Agitation in Food Processing Section III: Thermal Operations in Food Processing 9. Thermal Sterilization of Foods 10. Evaporation of Foods 11. Freezing of Foods Section IV: Mass Transfer Operations in Food Processing 12. Water Activity and Moisture Sorption Isotherm 13. Humidification and Dehumidification Operations 14. Drying of Foods
Subject Process engineering
Other name(s) Das, Madhushweta
Links to Related Works
Subject References:
Authors:
Catalogue Information 15714 Beginning of record . Catalogue Information 15714 Top of page .

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