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Item Details
| Title:
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HANDBOOK OF FOOD ENGINEERING, THIRD EDITION
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| By: |
Dennis R. Heldman (Editor), Daryl B. Lund (Editor), Christina Sabliov (Editor) |
| Format: |
Electronic book text |
| List price:
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£178.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1466563133 |
| ISBN 13: |
9781466563131 |
| Publisher: |
TAYLOR & FRANCIS INC |
| Pub. date: |
15 June, 2017 |
| Edition: |
3rd Revised edition |
| Pages: |
968 |
| Synopsis: |
The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods. |
| Illustrations: |
470 Illustrations, black and white |
| Publication: |
US |
| Imprint: |
CRC Press Inc |
| Returns: |
Non-returnable |
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