ABSTRACT
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
TABLE OF CONTENTS
part |2 pages
Agriculture: Implements / Jay B. Agness
part |2 pages
Animal Waste: Utilization / R. T. Burns and D. Raj Raman
part |2 pages
Biot Number
part |2 pages
Frozen Food: Shelf Life
part |2 pages
Mechanical Recompression
part |2 pages
NewtonianModels