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Chemical Engineering for the Food Industry
Pyle, D. Leo; Fryer, Peter J.; Reilly, Chris D.
€ 64.33
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Description for Chemical Engineering for the Food Industry
Paperback. Series: Food Engineering Series. Num Pages: 462 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 24. Weight in Grams: 735.
Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from ... Read more
Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
480
Condition
New
Series
Food Engineering Series
Number of Pages
462
Place of Publication
New York, NY, United States
ISBN
9781461367246
SKU
V9781461367246
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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