Name: Thermal Processing of Food Products by Steam and hot Water: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 4) (en Inglés)
Price: 160510.00 CLP
Availability: InStock
Author: Jafari Seid Mahdi
ISBN: 9780128186169

portada Thermal Processing of Food Products by Steam and hot Water: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 4) (en Inglés)

Formato

Libro Físico

Editorial

Woodhead Publishing

Autor

Jafari Seid Mahdi

Idioma

Inglés

N° páginas

352

Encuadernación

Nuevo

ISBN13

9780128186169

N° edición

Thermal Processing of Food Products by Steam and hot Water: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 4) (en Inglés)

Jafari Seid Mahdi (Autor) · Woodhead Publishing · Nuevo

Libro Nuevo

$ 160.510

$ 321.010

Ahorras: $ 160.500

50% descuento

Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

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Reseña del libro "Thermal Processing of Food Products by Steam and hot Water: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 4) (en Inglés)"

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.