George D Saravacos

(Author)

Handbook of Food Processing Equipment (Softcover Reprint of the Original 1st 2002)Paperback - Softcover Reprint of the Original 1st 2002, 21 September 2012

Handbook of Food Processing Equipment (Softcover Reprint of the Original 1st 2002)
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Part of Series
Food Engineering
Print Length
698 pages
Language
English
Publisher
Springer
Date Published
21 Sep 2012
ISBN-10
1461352126
ISBN-13
9781461352129

Description

Recent publications in food engineering concern mainly food process engi- neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by the efficient modem food pro- cessing plants. There is a need to relate advances in process engineering to proc- ess equipment, and vice versa. This book is an attempt to apply the established principles of transport phe- nomena and unit operations to the design, selection, and operation of food pro- cessing equipment. Since food processing equipment is still designed empiri- cally, due to the complexity of the processes and the uncertainty of food properties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra- tive purposes, since there is an understandable lack of published industrial data.

Product Details

Authors:
George D SaravacosAthanasios E Kostaropoulos
Book Edition:
Softcover Reprint of the Original 1st 2002
Book Format:
Paperback
Country of Origin:
NL
Date Published:
21 September 2012
Dimensions:
25.4 x 17.78 x 3.68 cm
ISBN-10:
1461352126
ISBN-13:
9781461352129
Language:
English
Location:
New York, NY
Pages:
698
Publisher:
Weight:
1238.31 gm

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