Carte Introduction to Food Engineering Serge Nguema Didier Kabongo

Introduction to Food Engineering

Limbă: engleză
Legare: Copertă tare
Disponibilitate: În depozitul extern
Expediem în 14-21 zile
816.97 lei
Comprehensive explanation of fundamental principles including thermodynamics, heat transfer, mass tr...

Informații despre carte

Limbă
engleză
Legare
Carte - Copertă tare
Publicat
2026
Pagini
382
EAN
9781787156531
ISBN
1787156532
Enbook ID
51383051
Greutate
879
Dimensiuni
178 x 254 x 22

Descriere completă

Comprehensive explanation of fundamental principles including thermodynamics, heat transfer, mass transfer, and fluid mechanics in food systems.
Detailed coverage of essential food processing operations such as drying, evaporation, freezing, pasteurization, and membrane separation.
Discussion of equipment design, process optimization, and engineering considerations in food manufacturing.
Introduction to automation, sensors, process control, and digital technologies relevant to modern food processing plants.
Emphasis on safety, quality assurance, hygiene, and regulatory aspects of food engineering.
Illustrative examples, diagrams, and problem-solving approaches to reinforce core concepts.
Insight into emerging technologies including non-thermal processing, nanotechnology, and sustainable engineering practices.
Suitable for students, educators, researchers, and professionals in food science, food technology, and engineering.

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