000			01457nam a22002417a 4500
003			In-KoJDB
999			_c14971 _d14971
005			20210306202803.0
008			190204b xxu||||| |||| 00| 0 eng d
020			_a9781439809181 _c6701.46
040			_aJDBI
041			_aeng
082			_a664.02 _bIBA
100			_aIbarz, Albert
245			_aIntroduction to food process engineering _cby Albert Ibarz and Gustavo V Barbosa-Canovas
260			_aBoca Raton _bCRC Press _c2014
300			_axxiii, 697 p.
500			_aContents: Introduction to unit operations -- Unit systems, dimensional analysis, and similarities -- Introduction to transport phenomena -- Momentum, energy, and mass transfer -- Macroscopic balances -- Physicochemistry of food systems -- Mass transfer -- Air-water interactions -- Water Activity -- Mechanical properties -- Thermal properties of foods -- Optical properties of foods -- Rheology of food products -- Electrical properties of foods -- Physical and chemical properties of food powders -- Heat transfer by conduction -- Heat transfer by convection -- Heat transfer by radiation -- Refrigeration: chilling and freezing -- Thermal processing of foods -- Emerging technologies in food processing -- concentration -- Dehydration -- Hygienic design of food processes -- Packaging of foods.
650			_aFOOD SCIENCE
650			_aFOOD INDUSTRY AND TRADE
650			_aFOOD TECHNOLOGY
700			_eaut _aBarbosa-Canovas, Gustavo V
942			_cBK