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Unit Operations for the Food Industry: Equilibrium Processes & Mechanical Operations

dc.contributor.authorGuiné, Raquel
dc.date.accessioned2013-10-10T11:04:55Z
dc.date.available2013-10-10T11:04:55Z
dc.date.issued2013
dc.description.abstractUnit operations are an area of engineering that is at the same time very fascinating and most essential for the industry in general and the food industry in particular. This book was prepared in a way to achieve simultaneously the academic and practical perspectives. It is organized into two parts: the unit operations based on equilibrium processes and the mechanical operations. Each topic starts with a presentation of the fundamental concepts and principles, followed by a discussion of the main applications, type of equipment, operating principles, methods of solving the engineering problem and the factors that influence the operation, among others. Moreover, throughout the work there is a concern of clearly illustrate the explanations through a set of examples applied to the vast sector of the food industry. This is, in fact, a feature of this book that makes it a reference in academia.por
dc.identifier.citationGuiné RPF. (2013) Unit Operations for the Food Industry: Equilibrium Processes & Mechanical Operations. Vol 2. LAP Lambert Academic Publishing GmbH & Co. Germany.por
dc.identifier.urihttp://hdl.handle.net/10400.19/1808
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherLAP Lambert Academic Publishing GmbH & Co. Germanypor
dc.subjectUnit Operationspor
dc.subjectFood Industrypor
dc.subjectEquilibrium Processespor
dc.subjectMechanical Operationspor
dc.titleUnit Operations for the Food Industry: Equilibrium Processes & Mechanical Operationspor
dc.typebook
dspace.entity.typePublication
oaire.citation.conferencePlaceAlemanhapor
rcaap.rightsopenAccesspor
rcaap.typebookpor

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