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Introduccion a la Ingenieria de Los Alimentos (Spanish Edition)

by Dennis R. Heldman

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Flujo de fluidos en el procesado de alimentos. Energia en el procesado de alimentos. Transmision de calor en el procesado de alimentos. Procesado termico. Procesado y envasado asepticos. Refrigeracion. Congelacion de alimentos. Evaporacion. Psicrometria. Transferencia de materia. Deshidratacion de alimentos. Apendices: Sistema de unidades y factores de conversion. Propiedades fisicas de los alimentos. Propiedades fisicas de materiales no comestibles. Propiedades fisicas del agua y del aire. Diagrama psicrometrico. Datos, presionentalpia. Simbolos utilizados en el diseno de equipo de proceso de ingenieria de los alimentos.… (more)
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Flujo de fluidos en el procesado de alimentos. Energia en el procesado de alimentos. Transmision de calor en el procesado de alimentos. Procesado termico. Procesado y envasado asepticos. Refrigeracion. Congelacion de alimentos. Evaporacion. Psicrometria. Transferencia de materia. Deshidratacion de alimentos. Apendices: Sistema de unidades y factores de conversion. Propiedades fisicas de los alimentos. Propiedades fisicas de materiales no comestibles. Propiedades fisicas del agua y del aire. Diagrama psicrometrico. Datos, presionentalpia. Simbolos utilizados en el diseno de equipo de proceso de ingenieria de los alimentos.
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