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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Smith, P. G. (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2011.
Edición:2nd ed. 2011.
Colección:Food Science Text Series,
Temas:
Food science.
Biotechnology.
Mathematics-Data processing.
Food Science.
Chemical Bioengineering.
Computational Science and Engineering.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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.

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