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Unit Operations in Food Processing
- 2nd Edition - January 31, 1983
- Author: R. L. Earle
- Language: English
- Paperback ISBN:9 7 8 - 0 - 0 8 - 0 2 5 5 3 6 - 1
- eBook ISBN:9 7 8 - 1 - 4 8 3 2 - 9 3 1 0 - 3
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations… Read more
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Request a sales quoteThis long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
For food scientists, technologists, workers in the food industry
Material and energy balances. Fluid flow theory. Fluid flow applications. Heat transfer theory. Heat transfer applications. Drying. Evaporation. Contact equilibrium separation processes: theory, applications. Mechanical separations. Size reduction. Mixing
- No. of pages: 216
- Language: English
- Edition: 2
- Published: January 31, 1983
- Imprint: Pergamon
- Paperback ISBN: 9780080255361
- eBook ISBN: 9781483293103
RE
R. L. Earle
Affiliations and expertise
Massey University, New ZealandRead Unit Operations in Food Processing on ScienceDirect