A new addition to the Contemporary Food Engineering Series, this resource provides professionals in the food industry with a thorough overview of issues involved in heat and mass transfer in refrigeration and freezing. In addition tocovering the application of critical principles to the design and operation of equipment, this highly practical text also covers quality issues related to maintaining the most adequate operation conditions for a wide variety of processed foods. To this end, it includes tools to calculate process times and to assist with selecting the most efficient and cost effective industrial equipment as well as the best operation conditions.
- ISBN: 978-1-4200-5548-1
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 376
- Fecha Publicación: 15/01/2010
- Nº Volúmenes: 1
- Idioma: Inglés