Detalles Bibliográficos
| Autor Principal: |
Fryer, P. J.
(ed.) |
|---|
| Otros autores o Colaboradores: |
Pyle, D. L
(ed.),
Rielly, C. D
(ed.) |
|---|
| Formato: | Libro
|
|---|
| Lengua: | inglés |
|---|
| Datos de publicación: |
London :
Blackie Academic and Professional,
1997.
|
|---|
| Temas: | |
|---|
| Resumen: | Introduction to process design - Newtonian fluid mechanics - Introduction to heat transfer - Mass transfer in food and bioprocesses - Food rheology - Process design: heat integration - Process control - Reactors and reactions in food processing - Thermal treatment of foods - Mixing in food processing - Process design: an exercise and simulation examples.
|
|---|
| Descripción Física: | 462 p. : il. + diskette 3 1/2" |
|---|
| ISBN: | 0412495007 |
|---|
