Food process engineering: thermal and chemical operations
Auteur :
Malcata, F. Xavier
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367351137
Date de publication :
9 févr. 2026
Dimensions :
28,0 x 21,0 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.