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...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Edición: | 2. |
| Series: | Food Science Text Series
|
| Acceso en liña: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Introduction to Food Process Engineering, Texte imprimé, 9781441976611 |
Table des matières:
- 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