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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...
| Cote: | Libro Electrónico |
|---|---|
| Auteurs principaux: | , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Boca Raton, FL:
CRC Press,
[2014]
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| Édition: | [First edition]. |
| Collection: | Food preservation technology series.
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| Sujets: | |
| Accès en ligne: | Texto completo (Requiere registro previo con correo institucional) |
Table des matières:
- 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.