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· 제목 : Introduction to Food Engineering (Hardcover, 4th) 
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780123709004
· 쪽수 : 841쪽
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780123709004
· 쪽수 : 841쪽
목차
Ch. 1: Introduction
Ch. 2: Fluid Flow in Food Processes
Ch. 3: Energy and Controls in Food Processing
Ch. 4: Heat Transfer in Food Processing
Ch. 5: Preservation Processes
Ch. 6: Refrigeration
Ch. 7: Food Freezing
Ch. 8: Evaporation
Ch. 9: Psychrometrics
Ch.10: Mass Transfer
Ch.11: Membrane Separation
Ch.12: Dehydration
Ch.13: Supplemental Processes
Ch.14: Extrusion Processes for Foods
Ch.15: Packaging Concepts
Appendices
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