• Afhalen na 1 uur in een winkel met voorraad
  • Gratis thuislevering in België vanaf € 30
  • Ruim aanbod met 7 miljoen producten
  • Afhalen na 1 uur in een winkel met voorraad
  • Gratis thuislevering in België vanaf € 30
  • Ruim aanbod met 7 miljoen producten

Essentials and Applications of Food Engineering

C Anandharamakrishnan, S Padma Ishwarya
Hardcover | Engels
€ 274,95
+ 549 punten
Levering 2 à 3 weken
Eenvoudig bestellen
Veilig betalen
Gratis thuislevering vanaf € 30 (via bpost)
Gratis levering in je Standaard Boekhandel

Omschrijving

Essentials & Applications of Food Engineering

provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations.

The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling.

 

Features

  • Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations
    • Includes 178 solved numerical problems and 285 multiple choice questions
      • Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products

      • Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning

      The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

      Specificaties

      Betrokkenen

      Auteur(s):
      Uitgeverij:

      Inhoud

      Aantal bladzijden:
      778
      Taal:
      Engels

      Eigenschappen

      Productcode (EAN):
      9781138366558
      Verschijningsdatum:
      25/03/2019
      Uitvoering:
      Hardcover
      Formaat:
      Genaaid
      Afmetingen:
      183 mm x 259 mm
      Gewicht:
      1519 g
      Standaard Boekhandel

      Alleen bij Standaard Boekhandel

      + 549 punten op je klantenkaart van Standaard Boekhandel
      E-BOOK ACTIE

      Tot meer dan 50% korting

      op een selectie e-books
      E-BOOK ACTIE
      E-book kortingen
      Standaard Boekhandel

      Beoordelingen

      We publiceren alleen reviews die voldoen aan de voorwaarden voor reviews. Bekijk onze voorwaarden voor reviews.