Food Engineering. Principals And Selected Applications

✍ Scribed by Marcel Loncin (Auth.)

• Publisher: Elsevier Science
• Year: 1979
• Tongue: English
• Leaves: 508
• Category: Library

✦ Table of Contents

Content:
FOOD SCIENCE AND TECHNOLOGY: A SERIES OF MONOGRAPHS, Page ii
Front Matter, Page iii
Copyright, Page iv
Foreword, Pages ix-x
Preface, Pages xi-xii
Symbols, Pages xiii-xix
1 - Operations of the Food Industry, Pages 1-8
2 - Measurement, Dimensions, Units, Pages 9-10
3 - Equations Related to the Transfer of Mass, Heat, and Momentum, Pages 11-40
4 - Solution of the Transfer Equations, Pages 41-71
5 - Determination of Transfer Coefficients, Pages 72-174
6 - Equilibrium Between Phases, Pages 175-202
7 - Evolution of Driving Forces, Pages 203-228
8 - Mechanical Operations, Pages 229-270
9 - Applied Biochemical Kinetics, Pages 271-308
10 - Cleaning, Disinfection, and Rinsing, Pages 309-328
11 - Optimization, Pages 329-364
Appendix - General Tables and Diagrams, Pages 365-385
Bibliography, Pages 386-440
Problems, Pages 441-452
Solutions, Pages 453-480
Index, Pages 481-494