A basic introduction to the principles of food process engineering, this textcovers the physical properties of food, traditional fluid mechanics, and heattransfer 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.
- ISBN: 978-1-4398-0918-1
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 528
- Fecha Publicación: 15/04/2010
- Nº Volúmenes: 1
- Idioma: Inglés