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Introduction to Food Process Engineering
Overview of attention for book
Table of Contents
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Book Overview
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Chapter 1
An Introduction to Food Process Engineering
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Chapter 2
Dimensions, Quantities and Units
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Chapter 3
Thermodynamics and Equilibrium
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Chapter 4
Material and Energy Balances
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Chapter 5
The Fundamentals of Rate Processes
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Chapter 6
The Flow of Food Fluids
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Chapter 7
Heat Processing of Foods
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Chapter 8
Mass Transfer
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Chapter 9
Psychrometry
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Chapter 10
Thermal Processing of Foods
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Chapter 11
Low-Temperature Preservation
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Chapter 12
Evaporation and Drying
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Chapter 13
Solids Processing and Particle Manufacture
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Chapter 14
Mixing and Separation
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Chapter 15
Mass Transfer Operations
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Chapter 16
Minimal Processing Technology
Overall attention for this book and its chapters
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About this Attention Score
Good Attention Score compared to outputs of the same age (72nd percentile)
Good Attention Score compared to outputs of the same age and source (72nd percentile)
Mentioned by
syllabi
2
institutions with syllabi
wikipedia
1
Wikipedia page
Citations
dimensions_citation
47
Dimensions
Readers on
mendeley
11
Mendeley
Book overview
1. An Introduction to Food Process Engineering
2. Dimensions, Quantities and Units
3. Thermodynamics and Equilibrium
4. Material and Energy Balances
5. The Fundamentals of Rate Processes
6. The Flow of Food Fluids
7. Heat Processing of Foods
8. Mass Transfer
9. Psychrometry
10. Thermal Processing of Foods
11. Low-Temperature Preservation
12. Evaporation and Drying
13. Solids Processing and Particle Manufacture
14. Mixing and Separation
15. Mass Transfer Operations
16. Minimal Processing Technology
Summary
Syllabi
Wikipedia
Dimensions citations
This data is correct as of December 2015 - for more up to date information, please visit
https://opensyllabus.org/
So far, Altmetric has seen this research output assigned in
9
syllabi from
2
institutions on Open Syllabus Project.
Institution
Syllabi count
Course subject areas covered
University of Lincoln
6
Unknown
Unknown
3
Agriculture