Food Engineering Principles and Practices [E-Book] : A One-Semester Course / by Syed S. H. Rizvi.
This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics...
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Full text |
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Personal Name(s): | Rizvi, Syed S. H., author |
Edition: |
1st edition 2024. |
Imprint: |
Cham :
Springer,
2024
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Physical Description: |
XXIV, 528 pages 1 illustration (online resource) |
Note: |
englisch |
ISBN: |
9783031341236 |
DOI: |
10.1007/978-3-031-34123-6 |
Subject (LOC): |
- Chapter 1: Basic Concepts and Material Properties
- Chapter 2: Systems, Processes and Phase Equilibria
- Chapter 3: Thermodynamics: Basic Concepts
- Chapter 4: Mass and Energy Balances
- Chapter 5: Fluid Mechanics: Basic Concepts
- Chapter 6: Fluid Mechanics: Applications
- Chapter 7: Heat Transfer: Steady State Conduction
- Chapter 8: Heat Transfer: Steady State Convection
- Chapter 9: Heat Transfer: Unsteady State
- Chapter 10: Heat Transfer: Radiation, Dielectric and Ohmic
- Chapter 11: Mass Transfer: Basic Concepts
- Chapter 12: Refrigeration
- Chapter 13: Psychrometrics.