9781439809181

Introduction to Food Process Engineering

  • ISBN 13:

    9781439809181

  • ISBN 10:

    1439809186

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 04/10/2014
  • Publisher: CRC Press

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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Summary

A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer 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. 

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