999 Pages
by
CRC Press
999 Pages
by
CRC Press
999 Pages
by
CRC Press
Also available as eBook on:
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals... Read more
Basic Principles. Heat Transfer in Food Processing. Simultaneous Heat and Mass Transfer in Food Processing. Low Temperature Thermal Processing. Non-Thermal Processing of Food. Other Thermal Processing. Mass and Momentum Transfer in Food Processing. Bioreactors. Special Topics in Food Processing.
Biography
Mohammed M. Farid is a professor in the Department of Chemical & Materials Engineering at the University of Auckland.
