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Autor Saravacos, George D.

Título Food process engineering operations / by George D. Saravacos, Zacharias B. Maroulis

Publicación Boca Raton [Florida] : CRC Press, cop. 2011
Ubicación Signatura Tipo de préstamo Estado Notas
 B.Veterinaria-Libre Acceso  LA 664 SAR foo    PRÉSTAMO LARGO  DISPONIBLE
 EINA.Ing.Quím/Medio Ambiente  IQ-I.A./SAR/foo    CONSULTAR DEPT  DISPONIBLE
 EINA.Ing.Quím/Medio Ambiente  IQ-I.A./SAR/foo    CONSULTAR DEPT  DISPONIBLE
Descripción física XXVII, 566 p. : il. ; 25 cm
Colección Contemporary food engineering
Nota Incluye índice
Bibliografía Bibliografía en cada capítulo
Resumen: Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations and introduces elements of food packaging operations, and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products
Materia Industria alimentaria
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Alimentos -- Manipulación
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Autor secundario Maroulis, Zacharias B.
ISBN 9781420083538