Handbook of Food Engineering Practice
Valentas, Kenneth J.
Handbook of Food Engineering Practice - New York CRC Press 1997 - 718p
Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids Sterilization Process Engineering Prediction of Freezing Time and Design of Food Freezers Design and Performance Evaluation of Dryers Design and Performance Evaluation of Membrane Systems Design and Performance Evaluation of Evaporation Material and Energy Balances Food Packaging Materials, Barrier Properties and Selection Kinetics of Food Deterioration and Shelf Life Prediction Temperature Tolerance of Foods during Distribution Definition Measurement and Prediction of Thermophysical and Rheological Properties Dough Processing Systems Cost and Profitability Estimation Simulation and Optimization CIP Sanitary Process Design Process Control Food Chemistry for Engineers Index
9780849386947 0.00
Chemical Engineering
664 / HAN
Handbook of Food Engineering Practice - New York CRC Press 1997 - 718p
Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids Sterilization Process Engineering Prediction of Freezing Time and Design of Food Freezers Design and Performance Evaluation of Dryers Design and Performance Evaluation of Membrane Systems Design and Performance Evaluation of Evaporation Material and Energy Balances Food Packaging Materials, Barrier Properties and Selection Kinetics of Food Deterioration and Shelf Life Prediction Temperature Tolerance of Foods during Distribution Definition Measurement and Prediction of Thermophysical and Rheological Properties Dough Processing Systems Cost and Profitability Estimation Simulation and Optimization CIP Sanitary Process Design Process Control Food Chemistry for Engineers Index
9780849386947 0.00
Chemical Engineering
664 / HAN