Edited by Simpson (chemical and environmental engineering, U. Tecnica Federico Santia Maria, Chile), the 18 chapters of this volume provide an up-to-date review of the physical and engineering aspects
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of proce
The goal of this textbook is to provide first-year engineering students with a firm grounding in the fundamentals of chemical and bioprocess engineering. However, instead of being a general overview o
