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Engineering Principles of Unit Operations in Food Processing : Unit Operations and Processing Equipment in the Food Industry / edited by Seid Mahdi Jafari. Volume 1
Material type:
TextSeries: Unit Operations and Processing Equipment in the Food Industry, Vol. 1Publication details: Oxford : Woodhead Publishing, ©2021. Edition: 1st EditionDescription: 1 online resourceISBN: 9780128184745; 9780128184738Subject(s): Food industry and trade -- Equipment and suppliesOnline resources: Click here to access online Summary: Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint
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Ebook Collection
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Universiti Teknologi Brunei Library | Link to resource | Available | This book is automatically accessible within the University internet network. To learn how to access it outside the campus, visit: https://www.utb.edu.bn/media/cv5fcgwb/remote-access-for-ebscohost.pdf |
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint
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