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This book resulted from many years of teaching engineering aspects
of food tech nology at the Agricultural University ofWageningen,
The Netherlands. In the course of those years the subject matter of
teaching has been written down and placed at the student's
disposal. The Dutch text has been reconsidered and revised several
times. Eventually the question arose whether it would be advisable
to transform and translate the text in order to transfer available
knowledge and experience to others interested in the relatively new
branch of food science that food process engineering is. This
question has been answered in the affirmative. Up to now only a few
books deal with food process engineering; some are rather
superficial and evidently meant as introductory, other ones have in
our opinion too much emphasis on chemical engineering and too
little on food process engineering. We believe - and this will be
elucidated at some length in the Introduction - that food process
engineering is in many respects a very specific branch of
engineering, allied to but certainly different from chemical
engineering. We have always endeav oured to show similarities
between various branches, stressing at the same time how ever the
differences and explaining the why and wherefore of them. The
present book illustrates this approach. It considers engineering,
process en gineering and food process engineering as ranking in
this order of rising importance."
This book resulted from many years of teaching engineering aspects
of food tech nology at the Agricultural University ofWageningen,
The Netherlands. In the course of those years the subject matter of
teaching has been written down and placed at the student's
disposal. The Dutch text has been reconsidered and revised several
times. Eventually the question arose whether it would be advisable
to transform and translate the text in order to transfer available
knowledge and experience to others interested in the relatively new
branch of food science that food process engineering is. This
question has been answered in the affirmative. Up to now only a few
books deal with food process engineering; some are rather
superficial and evidently meant as introductory, other ones have in
our opinion too much emphasis on chemical engineering and too
little on food process engineering. We believe - and this will be
elucidated at some length in the Introduction - that food process
engineering is in many respects a very specific branch of
engineering, allied to but certainly different from chemical
engineering. We have always endeav oured to show similarities
between various branches, stressing at the same time how ever the
differences and explaining the why and wherefore of them. The
present book illustrates this approach. It considers engineering,
process en gineering and food process engineering as ranking in
this order of rising importance."
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Loot
Nadine Gordimer
Paperback
(2)
R205
R168
Discovery Miles 1 680
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