THEORETICAL CONCEPTS AND FORMULAS IN FOOD PROCESS ENGINEERING

Home / Book Store / Food Science and Technology / THEORETICAL CONCEPTS AND FORMULAS IN FOOD PROCESS ENGINEERING

THEORETICAL CONCEPTS AND FORMULAS IN FOOD PROCESS ENGINEERING

₹175.00

Contents

1. General Mathematical Formulae

2. Basic Physical Quantities

3. Engineering Properties of foods

4. Momentum Transfer

5. Heat transfer

6. Mass Transfer

7. Cleaning, size reduction and mixing

8. Thermal processing of foods

9. Refrigeration and Freezing

10. Psychometric

11. Drying

12. Evaporation

13. Physical Separation Processes

14. Food packaging , handling and storage

Add to Wishlist
Compare
Category:

Description

THEORETICAL CONCEPTS AND FORMULAS IN FOOD PROCESS ENGINEERING

Author: Ansari Irfan Ahmad

Publishers: Jain Brothers

Year of Publication: 2010

Language: English

Paperback

ISBN: 978-81-8360-146-7

Reviews

There are no reviews yet.

Be the first to review “THEORETICAL CONCEPTS AND FORMULAS IN FOOD PROCESS ENGINEERING”

Your email address will not be published. Required fields are marked *

Related products

X