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Food Engineering Fundamentals

by

Batty, Joseph Clair, Folkman, Steven L.

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Rating: (15,634) 94% Ships From: Mishawaka, IN Shipping: Standard, Expedited Comments: Former Library book. Shows
some signs of wear, and
may have some markings on
the i... [more] Former Library book. Shows
some signs of wear, and
may have some markings on
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Food Engineering Fundamentals, ISBN 9780471056942 Own This Book? Sell It
ISBN-13:

9780471056942

ISBN:

0471056944

Pub Date: 1983
Publisher: Wiley & Sons, Incorporated, John Summary: What this Book is All About. Dimensions, Units, and Isaac Newton. Systems, Models, and Other Basic Notions. The Behavior of Pure and Simple Substances. Mass Flux, Flow Rates, and Conservation. Work, Heat, and Energy. Accounting for Energy. A Glimpse of Entropy. Ideal Gas Mixtures and Psychometrics. Refrigeration. How Fluids Flow. Steady-State Heat Transfer. Transient Heat Transfer. Evaporation Techniques. Drying of F [read more]
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  • Seller: Better World BooksRecommended Seller
  • Seller Rating: (15,634) 94%
  • Ships from: Mishawaka, IN
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  • Comments:
    Former Library book. Shows some signs of wear, and may have
    some markings on the inside. 100% Money Back Guarantee.
    Shipped to over one million happy customers. Your purchase [more]

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Used
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  • Seller: Better World BooksRecommended Seller
  • Seller Rating: (15,634) 94%
  • Ships from: Mishawaka, IN
  • Shipping Methods: Standard, Expedited
  • Comments:
    Former Library book. Shows some signs of wear, and may have
    some markings on the inside. 100% Money Back Guarantee.
    Shipped to over one million happy customers. Your purchase [more]

  • Contact seller about this item
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Product Details
ISBN-13:

9780471056942


ISBN:

0471056944


Pub Date: 1983
Publisher: Wiley & Sons, Incorporated, John

What this Book is All About. Dimensions, Units, and Isaac Newton. Systems, Models, and Other Basic Notions. The Behavior of Pure and Simple Substances. Mass Flux, Flow Rates, and Conservation. Work, Heat, and Energy. Accounting for Energy. A Glimpse of Entropy. Ideal Gas Mixtures and Psychometrics. Refrigeration. How Fluids Flow. Steady-State Heat Transfer. Transient Heat Transfer. Evaporation Techniques. Drying of Food Products.

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