Heat Transfer in Food Processing: Recent Developments and Applications: No. 21 - Rilegato

Yanniotis, Stavros, Ph.D.

Rilegato

ISBN 10: 1853129321 ISBN 13: 9781853129322

Casa editrice: Wit Pr/Computational Mechanics, 2007

Riassunto

Heat Transfer is important in food processing. In the unit operations several issues of steady and unsteady heat transfer occur. So for instance heat transfer processes are important for the hygienic, nutritional and sensory quality of the food product. The present edited book presents a review of ongoing activities in a broad perspective. Then some specific methods of modeling and analysis are presented. Also topics like freezing and thawing, microwave heating, aseptic processing and modeling approaches for ohmic heating, frying and baking are presented. All topics treated have significant relevance in the food processing and it is likely that the book will be a welcomed contribution.

Dettagli dell?edizione

• Editore: Wit Pr/Computational Mechanics
• Data di pubblicazione: 2007
• ISBN 10: 1853129321
• ISBN 13: 9781853129322
• Rilegatura: Copertina rigida
• Lingua: Inglese
• Numero di pagine: 288