TY - BOOK ID - 56708364 TI - Introduction to Food Process Engineering PY - 2011 SN - 9781441976628 1441976620 1283081695 9786613081698 1441976620 1441976612 PB - New York, NY : Springer US : Imprint: Springer, DB - UniCat KW - Food science and technology KW - voedingsleer KW - Food science. KW - Biochemical engineering. KW - Computer science. KW - Informatics KW - Science KW - Bio-process engineering KW - Bioprocess engineering KW - Biochemistry KW - Biotechnology KW - Chemical engineering KW - Food industry and trade. KW - Food—Biotechnology. KW - Computer mathematics. KW - Food Science. KW - Biochemical Engineering. KW - Computational Science and Engineering. KW - Computer mathematics KW - Electronic data processing KW - Mathematics UR - https://www.unicat.be/uniCat?func=search&query=sysid:56708364 AB - Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. Written from a quantitative and mathematical perspective, this textbook is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes. To further this goal, each chapter includes a large number of worked examples and problems, with solutions provided in the back of the book. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This second edition includes two additional chapters, Mass Transfer Operations and Minimal Processing Technology, as well as numerous new and revised figures. ER -