Thermal Food Processing New (21 results)
Language: English
Published by CRC Press, 2012
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Language: English
Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by Taylor & Francis Ltd, 2016
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Published by CRC Press, 2016
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Published by Routledge, 2016
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Published by CRC Press, 2012
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Published by CRC Press 2012-05-18, 2012
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Published by CRC Press, 2012
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Published by CRC Press, 2012
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Published by CRC Press, 2012
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Published by CRC Pr I Llc, 2012
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Published by CRC Press, 2012
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Published by CRC Press, 2012
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Published by Crc Press, 2020
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Language: English
Published by CRC Press, 2016
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Thermal processing remains one of the most important processes in the food industry. Now in its second edition, this volume continues to explore the latest developments in the field. Topics discussed include thermal properties of foods, heat and mass transfer, deterministic heat transfer models for predicting internal product temperatures, and modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD). It also explores thermal processing of various foods, the effect of ultrahigh temperature (UHT) treatment processing on milk, and ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating.…
Language: English
Published by CRC Press, 2012
- Hardcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Thermal processing remains one of the most important processes in the food industry. Now in its second edition, this volume continues to explore the latest developments in the field. Topics discussed include thermal properties of foods, heat and mass transfer, deterministic heat transfer models for predicting internal product temperatures, and modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD). It also explores thermal processing of various foods, the effect of ultrahigh temperature (UHT) treatment processing on milk, and ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating.…
