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Fundamentals of Food Process Engineering /
Material type:
TextSeries: Food science text seriesPublication details: New Delhi CBS Publishers and Distributors 2007.Edition: 2 nd / 3rdDescription: xvii, 579 p, 602 illISBN: - 9780387290195 (alk. paper)
- 0387290192 (alk. paper)
- 664.02 TOL/FU
Contents:
1 Review of Mathematical Principles and Applications in Food Processing . . 2 Units and Dimensions . . 3 Material Balances . . 4 Gases and Vapors . . 5 Energy Balances . . 6 Flow of Fluids . . 7 Heat Transfer . 8 Kinetics of Chemical Reactions in Foods . . . 9 Thermal Process Calculations . . . 10 Refrigeration . . 11 Evaporation . . 12 Dehydration . 13 Physical Separation Processes . . . 14 Extraction . .
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Book Bank scheme for SC students
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | General Bo | 664.02 TOL/FU (Browse shelf(Opens below)) | Available | KAU_KCAEFT-BB 60 | |||||||||||||
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Book Bank scheme for SC students
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | General Bo | 664.02 TOL/FU (Browse shelf(Opens below)) | Available | KAU_KCAEFT-BB 61 | |||||||||||||
Books (General)
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Malayalam | 664.02 TOL/FU (Browse shelf(Opens below)) | Available | KAU_KCAEFT-23950 | |||||||||||||
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Books (General)
|
Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Malayalam | 664.02 TOL/FU (Browse shelf(Opens below)) | Available | KAU_KCAEFT-23951 |
Browsing Kelappaji College of Agricultural Engineering & Technology Library, Tavanur shelves,Collection: Malayalam Close shelf browser (Hides shelf browser)
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| 664.02 RIA/FO Food grain product technology and quality characteristics | 664.02 SHI/OB Objective Type Question Bank in Food Process Engineering(Prepared Based on ASRB- 2017 Syllabus) | 664.02 TOL/FU Fundamentals of Food Process Engineering / | 664.02 TOL/FU Fundamentals of Food Process Engineering / | 664.02 TRI/AD Advances in food processing technology | 664.02 TRI/AD Advances in food processing technology | 664.024 JAI/FU Fundamentals of food science technology processing and preservation |
1 Review of Mathematical Principles and Applications in Food Processing . . 2 Units and Dimensions . . 3 Material Balances . . 4 Gases and Vapors . . 5 Energy Balances . . 6 Flow of Fluids . . 7 Heat Transfer . 8 Kinetics of Chemical Reactions in Foods . . . 9 Thermal Process Calculations . . . 10 Refrigeration . . 11 Evaporation . . 12 Dehydration . 13 Physical Separation Processes . . . 14 Extraction . .
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