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Principles of Food Engineering Yang to unite(Chinese Edition)(Old-Used)

YANG TONG ZHOU

ISBN 10: 7109069761 / ISBN 13: 9787109069763
Condición: Good Encuadernación de tapa blanda
Librería: liu xing (JiangSu, JS, China)

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Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2001-09-01 Publisher: China Agriculture Press title: food engineering principles Original: 44.60 yuan: Young to unite Press: China Agriculture Press Publication Date :2001-9-1ISBN: 9787109069763 Number of words : 687.000 yds: 442 Edition: 1 Binding: Paperback: 16 of product identification: 20108632 Editor's Choice No executive summary of food engineering principles. a book is a sterile national higher education approved by the Department of Higher Education Oriented 21st century curriculum materials. is the backbone of the Food Science and Engineering undergraduate curriculum materials. After the basic course of low-grade high school mathematics. physics. physical chemistry. engineering drawing and mechanical basis. learning through the curriculum system engineering concepts and principle of the various unit operations in food processing. food machinery and equipment for high-grade learning food plant design and food technology courses lay the theoretical foundation. In all of the professional's professional basic courses and specialized courses. food engineering principles hours up. and the teaching and learning of the two areas have a greater difficulty of the course. therefore. the textbook issue is particularly important. in urgent need of an applicable materials come out. Dozen years ago. the first food engineering principles textbooks domestic food on the institutions and professional teaching reform has played a good role in promoting. But space reasons. some institutions or professional use of non-chemical Chemical Principles as food engineering principle lesson of alternative textbook. However. is clearly the focus of the unit operations of the chemical and food industry. so many institutions. especially in food science and technology and engineering talent cultivation accounted for a larger proportion of the national agricultural institutions are eager to an applicable on food engineering principles The textbook publishing. In view of this. the Chinese Agricultural Science and Education Foundation New food engineering principles as the first the College Textbooks construction projects be funded borne by us after bidding to determine the writing task. Contents Introduction 0.1 Food Engineering principle content of 0.2 material balance and energy balance to exercises Chapter fluid flow section I of the hydrostatic principle the 1.1 fluid density and pressure of 1.2 hydrostatic fluid mechanics equations second pipe flow basic 1.8 1.4 Bernoulli's equation third fluid flow phenomena flow continuity equation within the law 1.3 1.6 1.5 fluid viscosity fluid flow patterns 1.7 fluid velocity distribution in the fourth quarter of the resistance to fluid flow in a circular tube fluid flow within the straight pipe Section V of the local resistance to fluid flow resistance 1.9 piping calculation 1.10 simple piping 1.11 the complex piping Section VI flow measurement . the second chapter of fluid transport Chapter Chapter crushed and mixed the fifth chapter of the biography of the sedimentation and filtration The hot-Chapter evaporation Chapter VII Chapter VIII. dried Chapter IX. of the refrigeration and mass Chapter distillation Chapter extracted Chapter XII of Membrane Separation Appendix References AuthorFour Satisfaction guaranteed,or money back. N° de ref. de la librería FN046162

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Título: Principles of Food Engineering Yang to unite...

Encuadernación: paperback

Condición del libro:Good

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Principles of Food Engineering (Food Science and Engineering for professional use)

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