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Fundamentals and operations in food process engineering
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10035673
TA403.D37 2019
Engineering
GUtech Library
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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
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Process engineering
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Authors:
Das, Madhushweta
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Das, Susanta Kumar
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