Fundamentals of food engineering /
Charm, Stanley E.,
Fundamentals of food engineering / Stanley E. Charm. - Fourth edition. Global edition. - xiv, 646 pages : illustrations ; 22 cm.
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.
9781804061299
Food--Biotechnology.
TP371
641.3 / C382f
Fundamentals of food engineering / Stanley E. Charm. - Fourth edition. Global edition. - xiv, 646 pages : illustrations ; 22 cm.
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.
9781804061299
Food--Biotechnology.
TP371
641.3 / C382f