Introduction to Food Process Engineering (Food Science Text Series) - Tapa dura

Libro 7 de 24: Food Science Text

Smith, P. G.

 
9781441976611: Introduction to Food Process Engineering (Food Science Text Series)
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ISBN 10: 1441976612 ISBN 13: 9781441976611
Editorial: Springer, 2011

Sinopsis

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.

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De la contraportada

Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and 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. Written from a quantitative and mathematical perspective, this textbook 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. To further this goal, each chapter includes a large number of worked examples and problems, with solutions provided in the back of the book. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This second edition includes two additional chapters, Mass Transfer Operations and Minimal Processing Technology, as well as numerous new and revised figures.

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Editorial
Springer
Año de publicación
2011
Idioma
Inglés
ISBN 10 
1441976612
ISBN 13 
9781441976611
Encuadernación
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Número de páginas
530
Contacto del fabricante
Springer-Verlag GmbH
customerservice@springernature.com

Tiergartenstraße 17
Heidelberg
Baden-Württemberg
69121
Alemania

Otras ediciones populares con el mismo título

9781489978820: Introduction to Food Process Engineering (Food Science Text Series)

Edición Destacada

ISBN 10:  1489978828 ISBN 13:  9781489978820
Editorial: Springer, 2016
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