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Item Details
| Title:
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INTRODUCTION TO FOOD PROCESS ENGINEERING
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| By: |
P.G. Smith |
| Format: |
Hardback |
| List price:
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£62.99 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
1441976612 |
| ISBN 13: |
9781441976611 |
| Publisher: |
SPRINGER-VERLAG NEW YORK INC. |
| Pub. date: |
21 February, 2011 |
| Edition: |
2nd ed. 2011 |
| Series: |
Food Science Text Series |
| Pages: |
510 |
| Description: |
This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to use mathematical and quantitative analyses of food processes. |
| Synopsis: |
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. |
| Illustrations: |
42 black & white tables, biography |
| Publication: |
US |
| Imprint: |
Springer-Verlag New York Inc. |
| Returns: |
Returnable |
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