Chemical Engineering for the Food Industry

ISBN-13: 9780412495007 / Angielski / Twarda / 1991 / 300 str.

P. J. Fryer; C. D. Reilly; D. Leo Pyle

Opis

This book covers many subjects in the field of food technology, including process design, hazard and risk analysis, heat and mass transfer and food rheology. Each section carefully explains the processes discussed and covers in detail many of their important applications in the food industry. Accompanying the book is a pc-compatible computer diskette, containing short programmes of use in planning processes.