The Fundamentals of Food Engineering

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Avi Publishing Company, 1971 - Food industry and trade - 629 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 strength of food materials and equipment. Kinetics of biological reactions. Food engineering data.

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

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