Introduction to food process engineering /

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermedia...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Ibarz, Albert (Autor), Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, FL: CRC Press, [2014]
Edición:[First edition].
Colección:Food preservation technology series.
Temas:
Food industry and trade.
SCIENCE > Chemistry > Industrial & Technical.
TECHNOLOGY & ENGINEERING > Food Science.
BUSINESS & ECONOMICS > Industries > General.
Food industry and trade
Acceso en línea:Texto completo (Requiere registro previo con correo institucional)
Tabla de Contenidos:
  • Introduction to unit operations
  • Unit systems, dimensional analysis, and similarities
  • Introduction to transport phenomena
  • Momentum, energy, and mass transfer
  • Macroscopic balances
  • Physicochemistry of food systems
  • Mass transfer
  • Air-water interactions
  • Water Activity
  • Mechanical properties
  • Thermal properties of foods
  • Optical properties of foods
  • Rheology of food products
  • Electrical properties of foods
  • Physical and chemical properties of food powders
  • Heat transfer by conduction
  • Heat transfer by convection
  • Heat transfer by radiation
  • Refrigeration: chilling and freezing
  • Thermal processing of foods
  • Emerging technologies in food processing
  • concentration
  • Dehydration
  • Hygienic design of food processes
  • Packaging of foods.

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