商品簡介
Written for food engineers, this reference focuses on the phenomenological and engineering principles that are the basis of the correct application of factors that produce stability and maintain the quality of transformed and processed products. The volume's 33 chapters, written by recognized scientists from institutions and universities around the world, are organized into four parts: basic reviews of the basic concepts of mass, heat, and momentum transfer; the remaining three sections contain chapters addressing, respectively, mass transfer, heat transfer, and combined transfer phenomena. Annotation (c) Book News, Inc., Portland, OR (booknews.com)
