Introduction to Food Process Engineering
Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the princi...
Main Author: | |
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Format: | eBook |
Language: | English |
Published: |
New York, NY
Springer US
2011, 2011
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Edition: | 2nd ed. 2011 |
Series: | Food Science Text Series
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Subjects: | |
Online Access: | |
Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Preface
- 1. An introduction to food process technology
- 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
- Appendix A: List of unit prefixes; Greek alphabet
- Appendix B: Fundamental and derived SI units; Conversion factors
- Appendix C: Derivation of a dimensionless correlation for film heat transfer coefficients
- Appendix D: Properties of saturated water and water vapour
- Appendix E: Derivation of logarithmic mean temperature difference
- Appendix F: Derivation of Fourier's first law of conduction
- Answers to problems
- Index