| Description |
1 online resource (xxvii, 566 pages : illustrations |
| Series |
Contemporary food engineering |
|
Contemporary food engineering.
|
| Contents |
Introduction -- Transport phenomena -- Thermodynamics and kinetics -- Overview of food process technology -- Engineering properties of foods -- Fluid flow operations -- Mechanical processing operations -- Heat transfer operations -- Thermal processing operations -- Evaporation operations -- Drying operations -- Refrigeration and freezing operations -- Mass transfer operations -- Novel food process operations -- Elements of food packaging operations -- Spreadsheet applications |
| Summary |
IntroductionProcess DiagramsMaterial and Energy BalancesEngineering UnitsEngineering CalculationsApplication ExamplesMaterial BalanceEnergy BalancesTotal Energy RequirementsActual Energy RequirementsProblemsList of SymbolsReferencesTransport PhenomenaIntroductionSteady-State TransportUnsteady-State TransportInterface TransferApplication ExamplesProblemsList of SymbolsReferencesThermodynamics and KineticsIntroductionPrinciples of ThermodynamicsPhase EquilibriaFood KineticsApplication ExamplesProblemsList of SymbolsReferencesOverview of Food Process TechnologyIntroductionFood PreservationFood ManufacturingFood IngredientsFood Product EngineeringProblemsReferencesEngineering Properties of FoodsIntroductionPhysical PropertiesTransport PropertiesApplicationsApplication ExamplesProblemsList of SymbolsReferencesFluid Flow OperationsIntroductionFood RheologyMechanical Energy BalancesPiping SystemsFilm and Oren Channel FlowsFlow MeasurementPumping EquipmentApplication ExamplesProblemsList of SymbolsReferencesMechanical Processing OperationsIntroductionParticle CharacteristicsSize ReductionSize EnlargementMixing and FormingConveying of SolidsMechanical SeparationsApplication ExamplesProblemsList of SymbolsReferencesHeat Transfer OperationsIntroductionHeat Transfer CoefficientsHeat ExchangersElectrical/Radiation HeatingApplication ExamplesHeat Transfer CoefficientHeat Transfer SurfaceHeat Transfer CoefficientsPlate Heat ExchangerProblemsList of SymbolsReferencesThermal Processing OperationsIntroductionThermal Preservation ProcessesThermal Treatment ProcessesApplication ExamplesProblemsList of SymbolsReferencesEvaporation OperationsIntroductionHeat TransferDesign of EvaporatorsEnergy-Saving Evaporation SystemsAuxiliary EquipmentApplication ExamplesProblemsList of SymbolsReferencesDrying OperationsIntroductionHeat and Mass TransferPsychrometricsDrying |
|
KineticsDrying TechnologyDryer DesignDrying EquipmentEnergy Efficiency in DryingApplication ExamplesProblemsList of SymbolsReferencesRefrigeration and Freezing OperationsIntroductionCold GenerationCooling of FoodsFood FreezingCold Storage of FoodsApplication ExamplesProblemsList of SymbolsReferencesMass Transfer OperationsIntroductionDistillationSolvent ExtractionCrystallization from SolutionApplication ExamplesProblemsList of SymbolsReferencesNovel Food Process OperationsIntroductionMembrane Separation OperationsSupercritical Fluid ExtractionFreeze ConcentrationNonthermal Food PreservationApplication ExamplesProblemsList of SymbolsReferencesElements of Food Packaging OperationsIntroductionPackaging MaterialsPreparation of Food ContainersHandling of Food PackagesReferencesSpreadsheet ApplicationsIntroductionShell and Tubes Heat ExchangerPsychrometric CalculationsPsychrometric ChartCalculations on Psychrometric ChartIsothermsFitting Rheological Data for ChocolateReferencesAppendix AIndex |
| Bibliography |
Includes bibliographical references and index |
| Notes |
English |
|
Print version record |
| Subject |
Food industry and trade
|
|
Processed foods.
|
|
Food handling.
|
|
Agricultural processing.
|
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BUSINESS & ECONOMICS -- Industries -- General.
|
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Agricultural processing
|
|
Food handling
|
|
Food industry and trade
|
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Processed foods
|
| Form |
Electronic book
|
| Author |
Maroulis, Zacharias B., 1957-
|
| ISBN |
9781420083545 |
|
1420083546 |
|
9780429150067 |
|
0429150067 |
|
9781439884805 |
|
1439884803 |
|
