Introduction to Food Engineering (Hardcover, 3rd, Subsequent)

About the Authors
Foreword
Preface
Introduction
Fluid Flow in Food Processing
Energy for Food Processing
Heat Transfer in Food Processing
Preservation Processes
Refrigeration
Food Freezing
Evaporation
Psychrometries
Mass Transfer
Membrane Separation
Dehydration
Appendices:
SI System of Units and Conversion Factors
Physical Properties of Foods
Physical Properties of Nonfood Materials
Physical Properties of Water and Air
Psychrometric Charts
Symbols for Use in Drawing Food Engineering Equipment
Miscellaneous
Bibliography
Index