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Food Engineering Principles and Practices A One-Semester Course /

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics...

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Главный автор: Rizvi, Syed S. H. (Автор)
Соавтор: SpringerLink (Online service)
Формат: Электронный ресурс eКнига
Язык:английский
Опубликовано: Cham : Springer International Publishing : Imprint: Springer, 2024.
Редактирование:1st ed. 2024.
Предметы:
Food > Analysis.
Chemistry.
Food science.
Physical chemistry.
Chemical engineering.
Food Chemistry.
Food Engineering.
Physical Chemistry.
Chemical Engineering.
Online-ссылка:https://doi.org/10.1007/978-3-031-34123-6
Метки: Добавить метку
Нет меток, Требуется 1-ая метка записи!
Оглавление:
  • Chapter 1: Basic Concepts and Material Properties
  • Chapter 2: Systems, Processes and Phase Equilibria
  • Chapter 3: Thermodynamics: Basic Concepts
  • Chapter 4: Mass and Energy Balances
  • Chapter 5: Fluid Mechanics: Basic Concepts
  • Chapter 6: Fluid Mechanics: Applications
  • Chapter 7: Heat Transfer: Steady State Conduction
  • Chapter 8: Heat Transfer: Steady State Convection
  • Chapter 9: Heat Transfer: Unsteady State
  • Chapter 10: Heat Transfer: Radiation, Dielectric and Ohmic
  • Chapter 11: Mass Transfer: Basic Concepts
  • Chapter 12: Refrigeration
  • Chapter 13: Psychrometrics.

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