Compartir
Food Engineering Handbook: Food Engineering Fundamentals (en Inglés)
Varzakas, Theodoros ; Tzia, Constantina (Autor)
·
CRC Press
· Tapa Dura
Food Engineering Handbook: Food Engineering Fundamentals (en Inglés) - Varzakas, Theodoros ; Tzia, Constantina
$ 272.55
$ 419.30
Ahorras: $ 146.76
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Reino Unido
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Miércoles 17 de Julio y el
Lunes 29 de Julio.
Lo recibirás en cualquier lugar de Ecuador entre 1 y 3 días hábiles luego del envío.
Reseña del libro "Food Engineering Handbook: Food Engineering Fundamentals (en Inglés)"
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
