Buch, Englisch, 528 Seiten, Format (B × H): 156 mm x 234 mm
Reihe: Food Preservation Technology
Buch, Englisch, 528 Seiten, Format (B × H): 156 mm x 234 mm
Reihe: Food Preservation Technology
ISBN: 978-1-4398-0944-0
Verlag: Taylor & Francis Inc
In order to successfully produce food products with maximum quality, each stage of processing must be well designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
- Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Fertigungstechnik
Weitere Infos & Material
Thermal Processing of Foods. Nonthermal Processing of Foods. Fluid Transport in Pipes. Aseptic Filling. Chilling and Freezing. Circulation of Fluids Through Porous Beds. Mechanical Separation. Separation Processes By Membranes. Dehydration. Evaporation. Solid-Liquid Extraction. Extrusion. Frying. Sieving. Mixing. Distillation. Absorption. Adsorption, Ionic Exchange. Modeling of Food Processes.
