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Food Process Engineering

Thermal and Chemical Operations
LivreRelié
Classement des ventes 563dans
CHF285.00

Description

Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.

Détails

ISBN/GTIN978-0-367-35113-7
Type de produitLivre
ReliureRelié
Date de parution13.02.2024
Edition1. A.
Pages718 pages
LangueAnglais
DimensionsLargeur 210 mm, Hauteur 280 mm
IllustrationsFarb., s/w. Abb.
N° article6856509
CataloguesBuchzentrum
Source des données n°31688458
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Auteur

F. Xavier Malcata is Full Professor at Department of Chemical Engineering of University of Porto (Portugal), and chair of Integrated Masters Course on Bioengineering. He held previous appointments as Dean of the Colege of Bioengineering of the Portuguese Catholic University, President of the Portuguese Society of Biotechnology, and Chief Executive Officer of several non-profit University/Industry Extension Associations and Startup/Spinoff Technological Incubators. He was the recipient of several international honors and awards, including Elmer Marth Educator Award in 2011 by the International Association of Food Protection, and William V. Cruess award for excellence in teaching in 2014 by the Institute of Food Technologists (USA). He authored 12 books, and published more than 400 papers in top-ranking refereed journals that received 13,000+ citations by the peers.

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