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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2011.
|
| Edición: | 2nd ed. 2011. |
| Colección: | Food Science Text Series,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
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| 001 | 978-1-4419-7662-8 | ||
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| 005 | 20220120212613.0 | ||
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| 008 | 110210s2011 xxu| s |||| 0|eng d | ||
| 020 | |a 9781441976628 |9 978-1-4419-7662-8 | ||
| 024 | 7 | |a 10.1007/978-1-4419-7662-8 |2 doi | |
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| 100 | 1 | |a Smith, P. G. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Introduction to Food Process Engineering |h [electronic resource] / |c by P. G. Smith. |
| 250 | |a 2nd ed. 2011. | ||
| 264 | 1 | |a New York, NY : |b Springer US : |b Imprint: Springer, |c 2011. | |
| 300 | |a XVIII, 510 p. 198 illus. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Food Science Text Series, |x 2214-7799 | |
| 505 | 0 | |a 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. | |
| 520 | |a 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 principles of the food processes with which they work. Written from a quantitative and mathematical perspective, this textbook is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes. To further this goal, each chapter includes a large number of worked examples and problems, with solutions provided in the back of the book. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This second edition includes two additional chapters, Mass Transfer Operations and Minimal Processing Technology, as well as numerous new and revised figures. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 0 | |a Mathematics-Data processing. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Chemical Bioengineering. |
| 650 | 2 | 4 | |a Computational Science and Engineering. |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9781441976611 |
| 776 | 0 | 8 | |i Printed edition: |z 9781441976635 |
| 776 | 0 | 8 | |i Printed edition: |z 9781489978820 |
| 830 | 0 | |a Food Science Text Series, |x 2214-7799 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-1-4419-7662-8 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||