Charm, Stanley E., <br/><br/>
Fundamentals of food process engineering /  
Stanley E. Charm.  
 - Fourth edition. Global edition. 
 - xiv, 646 pages :   illustrations ;   22 cm.  
<br/><br/> Includes index. 
<br/><br/>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.    
<br/><br/><label>ISBN: </label>9781804061299 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Biotechnology.
<br/><br/><label>LC Class. No.: </label>TP371 
<br/><br/><label>Dewey Class. No.: </label>641.3  / C382f