Handbook of Food Engineering Practice

By:

Valentas, Kenneth J

Contributor(s):

Material type: Text

TextPublication details: New York CRC Press 1997Description: 718pISBN:

9780849386947

Subject(s):

Chemical Engineering

DDC classification:

664 HAN

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Item location	Collection	Call number	Status	Date due	Barcode	Item holds
Reference Book	NIMA Knowledge Centre	6th Floor Silence Zone	Reference	664 HAN (Browse shelf(Opens below))	Not For Loan		D0001225

Total holds: 0

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

There are no comments on this title.

to post a comment.