Title:
Unit operations in food engineering
Author:
Ibarz, Albert, author.
ISBN:
9780429134951
Uniform Title:
Operaciones unitarias en la ingenieria de alimentos. English
Physical Description:
1 online resource (889 pages).
Series:
Food preservation technology series
Contents:
chapter 1 Introduction to Unit Operations:Fundamental Concepts -- chapter 2 Unit Systems: Dimensional Analysis and Similarity -- chapter 3 Introduction to Transport Phenomena -- chapter 4 Molecular Transport of Momentum, Energy, and Mass -- chapter 5 Air–Water Mixtures -- chapter 6 Rheology of Food Products -- chapter 7 Transport of Fluids through Pipes -- chapter 8 Circulation of Fluid through Porous Beds: Fluidization -- chapter 9 Filtration -- chapter 10 Separation Processes by Membranes -- chapter 11 Thermal Properties of Food -- chapter 12 Heat Transfer by Conduction -- chapter 13 Heat Transfer by Convection -- chapter 14 Heat Transfer by Radiation -- chapter 15 Thermal Processing of Foods -- chapter 16 Food Preservation by Cooling -- chapter 17 Dehydration -- chapter 18 Evaporation -- chapter 19 Distillation -- chapter 20 Absorption -- chapter 21 Solid-Liquid Extraction -- chapter 22 Adsorption and Ionic Exchange.
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 539958-1001 | TP370 .I2313 2002 | Searching... | Searching... |