Fryer, P. J.  <br/><br/>
Chemical engineering for the food industry /   
edited by P. J. Fryer, D. L. Pyle and C. D. Rielly. 
 - London :   Blackie Academic and Professional,   1997. 
 - 462 p. :   il. + diskette 3 1/2" 
<br/><br/> Introduction to process design - Newtonian fluid mechanics - Introduction to heat transfer - Mass transfer in food and bioprocesses - Food rheology - Process design: heat integration - Process control - Reactors and reactions in food processing - Thermal treatment of foods - Mixing in food processing - Process design: an exercise and simulation examples. 
<br/><br/><label>ISBN: </label>0412495007 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS<br/>INDUSTRIA ALIMENTARIA<br/>TECNOLOGIA DE ALIMENTOS
<br/><br/><label>Universal Decimal Class. No.: </label>663:664