Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.ย This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r
PRACTICAL FLUIDS FOR FOOD RHEOLOGY and PROCESS ENGINEERING STUDIES
โ Scribed by M. HULL; J.F. STEFFE
- Book ID
- 111338686
- Publisher
- John Wiley and Sons
- Year
- 1992
- Tongue
- English
- Weight
- 553 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0145-8876
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.ย This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.ย This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, r
An effective environment for the incorporation of realistic case studies is introduced for a process dynamics and control course. Process Control Modules can be used in a computer laboratory under MATLAB 5.1 and Simulink 2.1 (Mathworks). Several industrial case studies are reviewed which exemplify t