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Food process engineering: from basics to applications.

Génie des procédés alimentaires : des bases aux applications.

Author(s) : BIMBENET J. J., DUQUENOY A., TRYSTRAM G.

Type of monograph: Book

Summary

This book is part of the "Technique et Ingénierie" collection and is designed for members of the industry. It offers a complete overview of processes used in the food industry: filtration, pressing, centrifugation, mixture, cooking, etc. For each of the above, it presents basic principles, current technology and applications. It also provides the information required to select a process for a given application. Table of contents: heat balance and heat exchange, exchangers, evaporators; mass exchange: balance, transfers, crystallization; extraction, distillation, chromatographic operations, dehydration-impregnation; reactions; Fourier and Flick laws, thermal and cold treatments (chilling and freezing); mechanical operations on divided solids (fluidized beds); mechanical operations on individual objects; unitary process operations.

Details

  • Original title: Génie des procédés alimentaires : des bases aux applications.
  • Record ID : 2003-1071
  • Languages: French
  • Publication: Dunod - France/France
  • Publication date: 2002
  • Collection:
  • ISBN: 2100044354
  • Source: Source: 576 p. (17 x 24); fig.; tabl.; ref.; index; EUR 80.
  • Document available for consultation in the library of the IIR headquarters only.

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