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Fundamentals of Food Process Engineering
Alpha Science International Ltd (Verlag)
978-1-84265-725-6 (ISBN)
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The book deals with various physical, thermal, frictional, textural, and viscoelastic properties of food materials; various mechanical and thermal food processing operations; basis electrical engineering, instrumentation and process control systems in food processing operation; and food plant and equipment design. Problems of last couple of years of GATE and ARS are included in each chapter in the book in order to make easy of understanding the concepts of various principles and to make students/ candidates with the question pattern of various competitive examination held in Agricultural Engineering subject.
J. K. Sahu.: Department of Agricultural Engineering School of Technology, Assam University, Silchar
Introduction / Mechanical Operations in Food Processing: Mechanical Separation Process / Food Mixing / Size Reduction of Food Grains / Size Enlargement of Foods / Storage Structures of Food Products / Fluid Flow / Handling and Transportation of Food Materials / Extrusion / Thermal Operations in Food Processing: Pyschometry / Heat Transfer / Mass Transfer / Drying of Food / Evaporation of Foods / Water Activity of Foods / Freezing of Foods / Pasteurization and Sterilization of Foods / Instrumentation and Process Control in Food Processing: Basic Electrical Technology / Basic Instrumentation / Process Control / Food Plant and Equipment Design / Food Safety and Quality Standards / Food Equipment Design / Food Plant Design / Objective Questions for Competetive Examinations.
Erscheint lt. Verlag | 30.4.2015 |
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Verlagsort | Oxford |
Sprache | englisch |
Maße | 185 x 240 mm |
Themenwelt | Naturwissenschaften ► Chemie |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-84265-725-9 / 1842657259 |
ISBN-13 | 978-1-84265-725-6 / 9781842657256 |
Zustand | Neuware |
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