Principles of Food Engineering

Author: Huang Yadong
Publisher:
Publish Date: 2003-01-01
Features: This book consists of 11 chapters, covering the following content: fluid flow and transport, heat transfer, filtration, extraction, sedimentation, centrifugal separation, crushing, screening, mixing, emulsification, fluidization technology, pneumatic conveying, and other basic concepts and theories of food engineering.