Engineering Principles of Unit Operations in Food Processing

Unit Operations and Processing Equipment in the Food Industry
Erscheinungsjahr 2021
ISBN: 978-0-12-818473-8
Verlag: William Andrew Publishing

Buch, Englisch, 498 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 1360 g

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

Zielgruppe

<p>: food engineers, undergraduate and graduate students in Food Science and Technology, and also, for technologists, researchers, and all the people concerned with food processing operations</p>

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to unit operations and process description

Section 1 Fundamentals of food process engineering 2. Units and dimensions 3. General mathematical and engineering principles 4. Physical properties of food materials 5. Thermodynamic properties of food materials 6. Mass and energy balances

Section 2 Fluid mechanics and food rheology 7. Fluid mechanics 8. Rheological properties of food materials

Section 3 Heat and mass transfer in food engineering 9. Conductive heat transfer 10. Convective heat transfer 11. Radiative heat transfer 12. Fundamentals of mass transfer 13. Psychrometry

Section 4 Application of mathematics and statistical approaches in food engineering 14. Modeling and optimization 15. Reaction kinetics