Unit Operations in Food Processing
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Contents
About the book
Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
Evaporation
Contact-equilibrium
separation processes

Mechanical
separations

Size reduction
Mixing
Appendices
Index to Figures
Index to Examples
References
Bibliography
Useful links
Feedback

LINKS TO USEFUL WEB SITES

Institute of Food Technologists (IFT) Food Engineering Division - Instructional Resources.
www.ift.org/divisions/food_eng/

The International Institute of Refrigeration (IIR) - Institut International du Froid, Paris, France.
www.iifiir.org



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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology