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Introduction to Food Process Engineering

P. G. Smith (Autor)

Buch | Hardcover

510 Seiten

2011 | Second Edition 2011
Springer-Verlag New York Inc.
978-1-4419-7661-1 (ISBN)

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This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which 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 principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

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.

Erscheint lt. Verlag	21.2.2011
Reihe/Serie	Food Science Texts Series
Zusatzinfo	XVII, 510 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	178 x 254 mm
Themenwelt	Mathematik / Informatik ► Mathematik ► Analysis
	Mathematik / Informatik ► Mathematik ► Angewandte Mathematik
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
ISBN-10	1-4419-7661-2 / 1441976612
ISBN-13	978-1-4419-7661-1 / 9781441976611
Zustand	Neuware