Name: Unit Operations in Food Engineering (Food Preservation Technology)
Price: 880.43 NZD
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Author: Albert Ibarz
ISBN: 9781566769297

portada Unit Operations in Food Engineering (Food Preservation Technology)

Unit Operations in Food Engineering (Food Preservation Technology)

Type

Physical Book

Author

Albert Ibarz

Publisher

Crc Press

Year

2002

Language

English

Pages

920

Format

Hardcover

Weight

3.10

ISBN

9781566769297

ISBN13

9781566769297

Edition No.

Synopsis "Unit Operations in Food Engineering (Food Preservation Technology) "

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Albert Ibarz

(Author)

View Author's Page

Albert Ibarz Rivas, a professor and researcher in food engineering, has published alongside R. Ibarz and A. Garvín the technical series Calculations and Design in Food Engineering (2022–2023) in three volumes edited by Acribia, in the field of food process engineering. Each volume addresses a specific set of unit operations—from fundamentals and fluid mechanics to heat transmission and simultaneous heat-matter transfer—with solved problems that facilitate practical learning

This work has not received any literary or technical awards, but it is widely recognized as an essential resource in the training of food engineers in universities and the industry. Its realistic, detailed, and applied approach grants it significant educational value, consolidating Ibarz and his team as references in the teaching of food process design.

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