{"product_id":"9781482261691","title":"Food Engineering Handbook : Food Engineering Fundamentals (Contemporary Food Engineering)","description":"\u003cp\u003eFood Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:\u003c\/p\u003e\n\n\u003cp\u003eExplains the interactions between different food constituents that might lead to changes in food properties\n\u003cbr\u003eDescribes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method\n\u003cbr\u003eDiscusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors\u003c\/p\u003e\n\n\u003cp\u003ePresenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.\u003c\/p\u003e","brand":"CRC Press Inc","offers":[{"title":"Default Title","offer_id":49061383209195,"sku":"00000_00000_00000_00000","price":666.55,"currency_code":"SGD","in_stock":false}],"url":"https:\/\/kinokuniya.com.sg\/zh\/products\/9781482261691","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}