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MARC 21

Fundamentals and operations in food process engineering
Tag Description
020$a9781466560901
041$aEng
084$aTA403.D37 2019
100$aDas, Susanta Kumar
245$aFundamentals and operations in food process engineering$ht
260$aBoca Raton,$bCRC Press$c2019
300$a582p. ; ill. ; 26 cm.
307$bBook
505$aFundamentals 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
650$aProcess engineering
700$aDas, Madhushweta