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Unit Operations in Food Processing, Second Edition, by R. L. Earle
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This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
- Sales Rank: #1793080 in Books
- Published on: 1983-01-15
- Released on: 1983-01-31
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x .49" w x 7.50" l,
- Binding: Paperback
- 216 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
One of the best books on unit operations and heat transfer written
By Barman
One of the best books on unit operations and heat transfer written, easy read and to the point of thermal design process. Also buy Cao book on process heat transfer.
0 of 0 people found the following review helpful.
Five Stars
By Mario
Very good
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