Introduction to Food Process Engineering

• Κύριος συγγραφέας: Smith, P. G. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US : Imprint: Springer, 2011.
• Έκδοση: 2.
• Σειρά: Food Science Text Series,
• Θέματα: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Computer mathematics.; Food Science.; Biochemical Engineering.; Computational Science and 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...

Πίνακας περιεχομένων:

• 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.