Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to
eBook - PDF
Food Engineering Handbook
Food Engineering Fundamentals
- 596 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
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Table of contents
- Front Cover
- Contents
- Series Preface
- Preface
- Acknowledgments
- Series Editor
- Editors
- Contributors
- Chapter 1: Introduction
- Chapter 2: Mass and Energy Balances
- Chapter 3: Fundamental Notes on Chemical Thermodynamics
- Chapter 4: Heat Transfer
- Chapter 5: Steam Generation : Distribution
- Chapter 6: Heat Exchangers
- Chapter 7: Rheology in Use : A Practical Guide
- Chapter 8: Fluid Mechanics in Food Process Engineering
- Chapter 9: Diffusion
- Chapter 10: Absorption
- Chapter 11: Distillation for the Production of Fortification Spirit
- Chapter 12: Food Products Evaporation
- Chapter 13: Food Irradiation Processing
- Chapter 14: Food Formulation
- Chapter 15: Reaction Kinetics
- Back Cover
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Yes, you can access Food Engineering Handbook by Theodoros Varzakas, Constantina Tzia in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.