Processing and Food Engineering (Solved Examples) By M.K. Garg, CONTENTS : 1. Introduction 2. Material and Energy Balances 3. Fluid Flow 4. Heat and Mass Transfer 5. Thermal Processing 6. Refrigeration and Food Freezing 7. Psychrometrics 8. Engineering Properties 9. Evaporation 10. Drying, Dehdration 11. Mechanical Separations 12. Size Reduction and Mixing 13. Storage and Food Packaging 14. Material Handling Equipments 15. Renewable Energy Sources, Bibliography, Conversion Factors.
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| Weight | 0.805 kg |
|---|---|
| Dimensions | 25 × 19 × 3.5 cm |
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