Recomendar este libro

Imprimir ficha del artículo

Comentarios (0)

Contenido

A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic: macroscopic balances. Two chapters review the basic principles of physics to ensure comprehension of background material. Developed as a textbook for introductory courses in food engineering and food science programs, most chapters provide references and exercises to further understanding.

Detalles del artículo

• Páginas : 528
• Editorial : CRC Press
• Idioma : Inglés
• Fecha de Publicación : 15/04/2010
• ISBN: 9781439809181
• Serie: Food preservation technology
• Encuadernación : Cartoné
• Nº Volúmenes : 1
• País de Publicación : Estados Unidos