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Handbook Of Fod Engineering 3rd Edition Dennis R Heldman Daryl B Lund

SKU: BELL-10503946

$ 31.00 ~~$ 45.00~~ (-31%)

4.3

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Handbook Of Fod Engineering 3rd Edition Dennis R Heldman Daryl B Lund instant download after payment.

Publisher: CRC Press, Taylor & Francis Group

File Extension: PDF

File size: 129.24 MB

Pages: 1194

Author: Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov

ISBN: 9780429449734, 9780429831577, 9781466563131, 0429449739, 0429831579, 1466563133

Language: English

Year: 2019

Edition: 3

Product desciption

Handbook Of Fod Engineering 3rd Edition Dennis R Heldman Daryl B Lund by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov 9780429449734, 9780429831577, 9781466563131, 0429449739, 0429831579, 1466563133 instant download after payment.

"The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods"--Publisher's description.
Abstract: "The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods"--Publisher's description