Introduction to food engineering /

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Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Singh, R. Paul
Otros Autores: Heldman, Dennis R.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Orlando : Academic Press, 1984.
Colección:Food science and technology (Academic Press)
Temas:
Food industry and trade.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Acceso en línea:Texto completo

MARC

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040 |a E7B  |b eng  |e pn  |c E7B  |d OCLCQ  |d OCLCO  |d UIU  |d N$T  |d OCLCQ  |d OCLCF  |d OCLCQ  |d YDXCP  |d OCLCQ  |d ORE  |d OCLCA  |d LEAUB  |d VLY  |d OCLCQ  |d OCLCO 
019 |a 1162060477 
020 |a 9780323138123  |q (electronic bk.) 
020 |a 0323138128  |q (electronic bk.) 
020 |z 0126463808  |q (alk. paper) 
020 |z 9780126463804 
035 |a (OCoLC)834616108  |z (OCoLC)1162060477 
050 4 |a TP370  |b .S456 1984eb 
072 7 |a TEC  |x 012000  |2 bisacsh 
082 0 4 |a 664  |2 19 
100 1 |a Singh, R. Paul. 
245 1 0 |a Introduction to food engineering /  |c R. Paul Singh, Dennis R. Heldman. 
260 |a Orlando :  |b Academic Press,  |c 1984. 
300 |a 1 online resource (xii, 306 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a Chapter 1. Introduction -- Chapter 2. Transport of Liquid Foods -- Chapter 3. Energy for Food Processing -- Chapter 4. Heat Transfer in Food Processing -- Chapter 5. Refrigeration -- Chapter 6. Food Freezing -- Chapter 7. Evaporation -- Chapter 8. Psychrometrics -- Chapter 9. Food Dehydration. 
520 |a Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry. 
546 |a English. 
650 0 |a Food industry and trade. 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Food industry and trade  |2 fast  |0 (OCoLC)fst00930843 
700 1 |a Heldman, Dennis R. 
776 0 8 |i Print version:  |a Singh, R. Paul.  |t Introduction to food engineering.  |d Orlando : Academic Press, 1984  |w (DLC) 83019646 
830 0 |a Food science and technology (Academic Press) 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780126463804  |z Texto completo 

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