Food Process Engineering: Basics and Mechanical Operations

ISBN-13: 9781439883372 / Angielski / Twarda / 2026 / 556 str.

F. Xavier Malcata

Opis

Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.

Spis treści

Engineering Basics. Momentum Balances. Enthalpy Balances. Mass Balances. Chemical Balances. Momentum/enthalpy Balances. Momentum/mass Balances. Momentum/chemical Balances. Enthalpy/mass Balances. Enthalpy/chemical Balances. Mass/chemical Balances. Momentum/enthalpy/mass Balances. Momentum/enthalpy/chemical Balances. Enthalpy/mass/chemical Balances. Momentum/enthalpy/mass/chemical balances.

O autorze

F. Xavier Malcata was born in Mélange, Angola, in 1963. He received a B.Sc. degree in Chemical Engineering from the University of Oporto, Portugal, in 1986, a Ph.D. degree in Chemical Engineering / Food Science from the University of Wisconsin in 1991 and a Habilitation/Professorship degree in Food Science and Engineering from the Portuguese Catholic University in 2004. Dr. Malcata is currently a Professor of Food Science and Engineering at Instituto Superior da Maia in Maia, Portugal.