Food Engineering Theory (Higher school specialized teaching material) (Chinese Edition) - Softcover

Liu Wei Min Zhao Jie Wen

Softcover

ISBN 10: 7501980608 ISBN 13: 9787501980604

Publisher: China Light Industry Press, 2012

Synopsis

The author combined many years experience of teaching, using varies kind of teaching material of food engineering theory, chemistry theory and several scientific researches, followed the creative principle line of ""unifying three kind of transfers into one"", the author described the system of operation content and research method of each unit in a systematic and simple way. After studying the first chapter, the reader will understand the contents of the rest chapters by systematically simplify and compare what you learn. The content is arranged appropriately, much more attention is paid on the flow of liquid and transferring machinery, heat transfer, mass transfer ( rectification and absorbing), drying and several other units of operation. For the benefits of controling the course of teaching and learning well, evaporation, refrigeration, heat sterilization, crystallization, etc. are grouped into the operation unit featured by heat transfer; extraction, leaching, adsorption and ion displacement and membrane separation are grouped into the operation unit featured by mass transfer.

Edition details

• Publisher: China Light Industry Press
• Publication date: 2012
• Language: Chinese
• ISBN 10: 7501980608
• ISBN 13: 9787501980604
• Binding: Paperback
• Number of pages: 199