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Fundamentals of food process engineering / Stanley E. Charm.

By: Material type: TextTextPublisher: United Kingdom : Ed-Tech Press, 2022Edition: Fourth edition; Global editionDescription: xiv, 646 pages : illustrations ; 22 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781804061299
Subject(s): DDC classification:
  • 641.3 C382f
LOC classification:
  • TP371
Contents:
An introduction to food engineering -- The materials and energy balance -- Flow of fluid food -- Transfer to heat -- Methods for thermal process evaluation -- The freezing and thawing of foods -- Evaporation -- Dehydration of foods -- Freezing drying -- Distillation -- Extraction -- Mass transfer -- Filtration and centrifugation -- The strength of food materials and equipment -- Kinetics of biological reactions.
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Engineering Section ENG 641.3 C382f 2022 (Browse shelf(Opens below)) 1-1 Available 029572

Includes index.

An introduction to food engineering -- The materials and energy balance -- Flow of fluid food -- Transfer to heat -- Methods for thermal process evaluation -- The freezing and thawing of foods -- Evaporation -- Dehydration of foods -- Freezing drying -- Distillation -- Extraction -- Mass transfer -- Filtration and centrifugation -- The strength of food materials and equipment -- Kinetics of biological reactions.

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