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Toledo, Romeo,

Fundamentals of food process engineering / Romeo T. Toledo. - 576 páginas : ilustraciones, gráficos, tablas ; 26 centímetros

Review of mathematical principles and applications in food processing -- Units and dimensions -- Material balances -- Gases and vapors -- Energy balances -- Flow of fluids -- Heat transfer -- Kinetics of chemical reactions in foods -- Thermal process calculations -- Refrigeration -- Evaporation -- Dehydration -- Physical separations processes -- Extraction.



ISBN: 0387290192

Subjects--Topical Terms:
Alimentos.
Procesamiento de alimentos.
Tecnología alimentaría.

Dewey Class. No.: 664 / T68