Inhaltsangabe
This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass transport fluxes, dielectric properties and their predictive models, and colourimetric properties and methods of measurement.;A special price is available on request for college or university bookstores requiring five or more copies.
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Reseña del editor
This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass transport fluxes, dielectric properties and their predictive models, and colourimetric properties and methods of measurement.;A special price is available on request for college or university bookstores requiring five or more copies.
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Engineering Properties of Food, Second Edition (Food Science and Technology)
Anbieter: BookOrders, Russell, IA, USA
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Hard Cover. Zustand: Good. No Jacket. Ex-library with the usual features. The interior is clean and tight. Binding is good. Cover shows light wear. 531 pages. Ex-Library. Artikel-Nr. 120519
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