The Fundamentals of Food Engineering

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Stanley E. Charm
Avi Pub. Co., 1963 - Food industry and trade - 592 pages
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An introduction to food engineering; the material and energy balance; Flow of fluid food; Transfer of heat; Methods for thermal process evaluation; The freezing and thawing of foods; Evaporation; Dehydration of foods; Freeze drying; Distillation; Extraction; Mass transfer; Filtration and centrifugation; The strenght of food materials and equipment; Kinetics of biological reactions; Appendix: food engineering data.

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Contents

chapter page 1 An Introduction to Food Engineering
1
The Material and Energy Balance
32
Flow of Fluid Food
47
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