Modeling, optimization and automation of food processes is difficult due to the complexity of the raw materials andproducts involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This new book presents current research on the effect these factors on fruit juices.
Format PDF ● Pagini 110 ● ISBN 9781536112788 ● Editor A. I Abdulagatov & I. M Abdulagatov ● Editura Nova Science Publishers ● Publicat 2017 ● Descărcabil 3 ori ● Valută EUR ● ID 7216615 ● Protecție împotriva copiilor Adobe DRM
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