| 书目名称 | Food Engineering Principles and Practices | | 副标题 | A One-Semester Cours | | 编辑 | Syed S. H. Rizvi | | 视频video | | | 概述 | Explains food engineering and physicochemical fundamentals.Includes numerous real-life examples and exercises.Organised for one-semester course lectures | | 图书封面 |  | | 描述 | .This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics mandated by the Institute of Food Technologists for accreditation of Food Science curricula and helps prepare the students better for taking advance courses related to unit operations in food manufacturing. It is also relevant for Food Process Engineering courses, containing materials that most instructors can cover in three semester hours of instruction. In the first three chapters, readers will find an overview of the basic knowledge of physics and chemistry and an introduction to the engineering language needed to eliminate confusion going forward. In the following chapters, the author covers the main concepts of food thermodynamics, heat transfer–radiation in foodmaterials, mass transfer and fluid dynamics in food, along with real-life examples and exercises to help students relate better to the topics. The author also gives a brief introduction to the main mathematical and analyti | | 出版日期 | Textbook 2024 | | 关键词 | Food engineering; Food Processing; Basics of food manufacturing; Food science principles and practices; | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-34123-6 | | isbn_softcover | 978-3-031-34125-0 | | isbn_ebook | 978-3-031-34123-6 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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发表于 2025-3-21 19:21:25
