商品簡介
Ibarz (U. of Lleida, Spain) and Barbosa-Csnovas (Washington State U.) present a guide to the efficient calculation and design of each stage of food processes (called unit or basic operation) as a major part of food engineering. Topics include molecular transport of momentum, energy, and mass; rheology of food products; transport of fluid through pipes; circulation of fluid through porous beds; filtration; separation processes by membranes; thermal properties of food; heat transfer by conduction; heat transfer by convection; heat transfer by radiation; thermal processing of foods; food preservation by cooling; dehydration; distillation; absorption; solid-liquid extraction; and adsorption and ionic exchange. Annotation c. Book News, Inc., Portland, OR (booknews.com)
