pickabook books with huge discounts for everyone
pickabook books with huge discounts for everyone
Visit our new collection website www.collectionsforschool.co.uk
     
Email: Subscribe to news & offers:
Need assistance? Log In/Register


Item Details
Title: TRANSPORT PHENOMENA IN FOOD PROCESSING
By: Jorge Welti-Chanes (Editor), Jorge F. Velez-Ruiz (Editor), Gustavo V. Barbosa-Canovas (Editor)
Format: Hardback

List price: £325.00
Our price: £292.50
Discount:
10% off
You save: £32.50
ISBN 10: 1566769930
ISBN 13: 9781566769938
Availability: Usually dispatched within 1-3 weeks.
 Delivery rates
Stock: Currently 0 available
Publisher: TAYLOR & FRANCIS INC
Pub. date: 11 December, 2002
Series: Food Preservation Technology Vol 7
Pages: 568
Description: Suitable for food engineers, this reference focuses on transport phenomena in food preservation. It reviews the fundamental concepts regarding mass, heat, and momentum transfer and examines specific applications of heat, mass, and combined transfer phenomena to a variety of processes and products.
Synopsis: Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena in Food Processing provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and energy resources use.
Illustrations: 188 black & white illustrations, 77 black & white tables, 4 black & white
Publication: US
Imprint: CRC Press Inc
Returns: Returnable
Some other items by this author:
ADVANCES IN FRESH-CUT FRUITS AND VEGETABLES PROCESSING (HB)
CASE STUDIES IN FOOD ENGINEERING (HB)
CEREAL GRAINS (HB)
DEHYDRATION OF FOODS (HB)
EDIBLE FILMS AND COATINGS (HB)
ENGINEERING AND FOOD FOR THE 21ST CENTURY
ENGINEERING AND FOOD FOR THE 21ST CENTURY (HB)
FOOD DEHYDRATION (HB)
FOOD ENGINEERING 2000 (HB)
FOOD ENGINEERING INTERFACES (HB)
FOOD ENGINEERING INTERFACES (PB)
FOOD ENGINEERING LABORATORY MANUAL
FOOD ENGINEERING LABORATORY MANUAL (HB)
FOOD ENGINEERING: INTEGRATED APPROACHES (HB)
FOOD ENGINEERING: INTEGRATED APPROACHES (PB)
FOOD PLANT DESIGN
FOOD PLANT DESIGN (HB)
FOOD POWDERS (HB)
FOOD PROCESSING AND ENGINEERING TOPICS (HB)
FOOD SCIENCE AND FOOD BIOTECHNOLOGY (HB)
FREEZING OF FRUITS AND VEGETABLES (PB)
FRUIT MANUFACTURING (HB)
FRUIT PRESERVATION (HB)
GLOBAL FOOD SECURITY AND WELLNESS (HB)
GLOBAL ISSUES IN FOOD SCIENCE AND TECHNOLOGY (HB)
HANDBOOK OF BAKING SCIENCE AND ENGINEERING (HB)
HANDLING AND PRESERVATION OF FRUITS AND VEGETABLES BY COMBINED METHODS FOR RURAL AREAS (PB)
HIGH PRESSURE PROCESSING OF FOOD (HB)
INNOVATIONS IN FOOD PROCESSING (HB)
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING (HB)
NONTHERMAL PRESERVATION OF FOODS (HB)
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD (HB)
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES (HB)
PRESERVATION OF FOODS WITH PULSED ELECTRIC FIELDS (HB)
PULSED ELECTRIC FIELDS IN FOOD PROCESSING
PULSED ELECTRIC FIELDS IN FOOD PROCESSING (HB)
STERILIZATION OF FOOD IN RETORT POUCHES (HB)
TRANSPORT PHENOMENA IN FOOD PROCESSING
TRENDS IN FOOD ENGINEERING
TRENDS IN FOOD ENGINEERING (HB)
ULTRASOUND TECHNOLOGIES FOR FOOD AND BIOPROCESSING (HB)
ULTRASOUND TECHNOLOGIES FOR FOOD AND BIOPROCESSING (PB)
UNIT OPERATIONS IN FOOD ENGINEERING
UNIT OPERATIONS IN FOOD ENGINEERING (HB)
UNIT OPERATIONS IN FOOD ENGINEERING (HB)
UNIT OPERATIONS IN FOOD ENGINEERING, SECOND EDITION
WATER ACTIVITY IN FOODS (HB)
WATER ACTIVITY IN FOODS (HB)
WATER PROPERTIES OF FOOD, PHARMACEUTICAL, AND BIOLOGICAL MATERIALS
WATER PROPERTIES OF FOOD, PHARMACEUTICAL, AND BIOLOGICAL MATERIALS (HB)
WATER STRESS IN BIOLOGICAL, CHEMICAL, PHARMACEUTICAL AND FOOD SYSTEMS (HB)

TOP SELLERS IN THIS CATEGORY
French Patisserie (Hardback)
Editions Flammarion
Our Price : £32.85
more details
Compendium of Food Additive Specifications (Paperback)
Food & Agriculture Organization of the United Nations (FAO)
Our Price : £9.89
more details
Salt, Sugar, Fat (Paperback)
Ebury Publishing
Our Price : £12.40
more details
Mastering Artisan Cheesemaking (Paperback)
Chelsea Green Publishing Co
Our Price : £21.90
more details
McCance and Widdowson's the Composition of Foods (Paperback)
Royal Society of Chemistry
Our Price : £53.55
more details
BROWSE FOR BOOKS IN RELATED CATEGORIES
 TECHNOLOGY, ENGINEERING, AGRICULTURE, VETERINARY SCIENCE
 industrial chemistry & manufacturing technologies
 industrial chemistry
 food & beverage technology


Information provided by www.pickabook.co.uk
SHOPPING BASKET
  
Your basket is empty
  Total Items: 0
 






Early Learning
Little Worried Caterpillar (PB) Little Green knows she''s about to make a big change - transformingfrom a caterpillar into a beautiful butterfly. Everyone is VERYexcited! But Little Green is VERY worried. What if being a butterflyisn''t as brilliant as everyone says?Join Little Green as she finds her own path ... with just a littlehelp from her friends.
add to basket

Early Learning
add to basket

Picture Book
All the Things We Carry PB What can you carry?A pebble? A teddy? A bright red balloon? A painting you''ve made?A hope or a dream?This gorgeous, reassuring picture book celebrates all the preciousthings we can carry, from toys and treasures to love and hope. With comforting rhymes and fabulous illustrations, this is a warmhug of a picture book.
add to basket