fundamentals food engineering von rao d g (5 Ergebnisse)

Zustand: New.

Zustand: New.

Zustand: New.

Zustand: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.

Soft cover. Zustand: New. Contents Foreword Preface I General Introduction  1 Introduction 2 Food Preservation Methods II Basic Engineering Principles  3 Basic Principles  4 Thermodynamics 5 Steam Generation And Utilization 6 Refrigeration 7 Humidity And Humidification 8 Measurement And Control Of Process Parameters III Unit Operations 9 Fluid Mechanics 10 Rheology Of Foods 11 Heat Transfer By Conduction 12 Heat Transfer By Convection 13 Heat Transfer Equipment 14 Heat Transfer By Radiation 15 Microwave Heating 16 Evaporation 17 Diffusion And Mass Transfer 18 Dehydration  19 Equilibrium Stage Operations 20 Extraction 21 Crystallization 22 Filtration 23 Sedimentation And Centrifugation 24 Mixing 25 Size Reduction And Separation 26 Material Handling And Transportation IV Food Industry Management 27 Cleaning And Sanitation Of Process Plants 28 Food Process Economics 29 Plant Design Location And Equipment LayoutAppendices  Index  ?Food technology is the application of food science to the selection preservation processing packaging distribution and use of safe nutritious and wholesome food The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering Divided into four parts the book begins with a brief introduction to food technology and its historical importance and development in the first part The second part covers the basic principles materials and energy balance concepts that prepare a solid ground for easy comprehension of the technology involved The third part which deals with unit operations in food processing is the core component of the book It includes all the transport phenomena mechanical operations size reduction grinding and milling A separate chapter is devoted to microwave heating in view of its importance in food processing Dehydration solvent extraction distillation crystallization and mechanical operations have been discussed extensively The fourth part deals with food industry management and the peripheral and integrated food engineering operations" 704 pp.