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 (email link)

REFERENCES


ASHRAE Guide and Data Books, American Society of Heating, Refrigerating and Air Conditioning Engineers, New York.
BIRD, R. B., STEWART, W. E. and LIGHTFOOT, E. N. (1960) Transport Phenomena, Wiley, New York.
BOND, F. C. (1952) Min. Engng. 4, 484; Chem. Engng. 59, 169.
CHARM, S. E. (1971) The Fundamentals of Food Engineering, 2nd Edition, AVI, Westport.
CLELAND, A. C. and EARLE, R. L. (1982) Int. J. Refrig. 5,134.
COULSON, J. M. and RICHARDSON, J. F. (1977, 1978) Chemical Engineering, Vol.1, 3rd Edition. Vol.2, 3rd Edition, Pergamon, Oxford.
DK V Arbeitsblatt 2-02 (1950), C. F. Muller, Karlsruhe.
EDE, A. J. (1949) Mod. Refrig. 52, 52.
ESTY, J. R. and MEYER, K. F. (1922) J. Infec. Dis. 31, 650.
FISHENDEN, M.D. and SAUNDERS, 0. A. (1950) An Introduction to Heat Transfer, Oxford University Press.
GROSSE, J. W. and DUFFIELD, G. M. (1954) Chem. and Ind. 1464.
HENDERSON, S. M. and PERRY, R. L. (1976) Agricultural Process Engineering, 3rd Edition, Wiley, New York.
International Critical Tables (1930), McGraw-Hill, New York.
JASON, A. C. (1958) in Fundamental Aspects of the Dehydration of Foodstuffs, Society of Chemical Industry, London.
McADAMS, W. H. (1954) Heat Transmission, 3rd Edition, McGraw-Hill, New York.
McCABE, W. L.,SMITH, J. C.and HARRIOTT, P.(1975) Unit Operations of Chemical Engineering, 3rd Edition, McGraw-Hill, New York.


McCABE, W. L. and THIELE, E. W. (1925) Industr. Eng. Chem. 17, 605.
MANHEIM, H. C., STEINBERG, M. P., NELSON, A. I. and KENDALL, T. W. (1957) Food Technol. 11, 384.
MOODY, L. F. (1944) Trans. Am. Soc. Mech. Engrs. 66, 671.
PERRY, J. H.et al (1997) Chemical Engineers' Handbook, 7th Edition, McGraw-Hill, New York.
PLANK, R. (1913) Z. Ges. Kalteind., 20, S. 109; (1941) Ibid., Beih. Reihe 3, H.10.
RUSHTON, J. N., COSTICH, E. W. and EVERETT, H. S. (1950) Chem. Engng. Prog. 46,
395.
SOURIRAJAN, S. (ed.) (1977) Reverse Osmosis and Synthetic Membranes; Theory, Technology and Engineering, Nat. Res. Council of Canada, Ottawa.
SPICER, A. (1974) Advances in Preconcentration and Dehydration of Foods, Applied Science, London.
STUMBO, C. R. (1973) Thermobacteriology, 2nd Edition, Academic, New York.
THIJSSEN, H. A. C. (1974) in Advances in Preconcentration and Dehydration of Foods, A. Spicer (ed.), Applied Science, London.
TREYBAL, R. E. (1987) Mass Transfer, 3rd Edition, McGraw-Hill, New York.
TROWBRlDGE, M. E. O'K. (1962) Chem. Engng. (U.K.) No.162, A.73.
WHITMAN, W. G. (1923) Chem. and Met. Engng. 29, 147.



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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