Share

Engineering bases of food processes.

Bases du génie des procédés alimentaires.

Author(s) : BIMBENET J. J., LONCIN M.

Type of monograph: Book

Summary

This is a instructive and illustrative presentation of the basic knowledge of the phenomena involved in the food industries, including thermal, mechanical, physico-chemical and biochemical aspects, and the basic notions and skills necessary to understanding the industrial processes used. Extract from the table of contents: introduction, transfers and equilibria (heat and mass transfer through conduction, mass transfer in fluids, inter-phase equilibrium, inter-phase mass and heat transfer, applying simulation to the determination of transfer coefficients, assessments (general, uniform-operation systems, continuous exchanges, one-time assessments in continuous media); applied biochemical kinetics (biochemical and biological reactions, pasteurisation, sterilisation, spreading out operation time in continuous processes; cleaning and disinfection).

Details

  • Original title: Bases du génie des procédés alimentaires.
  • Record ID : 1996-3829
  • Languages: French
  • Subject: Figures, economy
  • Publication: Masson - France/France
  • Publication date: 1995
  • ISSN: 12516031
  • ISBN: 2225848637
  • Source: Source: 304 p. (16 x 24); fig.; tabl.; append.; index.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing