Introduction to Food Process Engineering

Albert Ibarz, Gustavo V. Barbosa-Canovas (Autoren)

Buch | Hardcover

722 Seiten

2014
Crc Press Inc (Verlag)
978-1-4398-0918-1 (ISBN)

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Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.

Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.

Highlights of the book include:

Dimensional analysis and similarities
Physicochemistry of food systems
Heat and mass transfer in food
Food rheology
Physical properties
Water activity
Thermal processing
Chilling and freezing
Evaporation
Dehydration
Extensive examples, problems, and solutions

Albert Ibarz, Gustavo V. Barbosa-Canovas

Introduction to Unit Operations. Unit Systems, Dimensional Analysis, and Similarities. Introduction to Transport Phenomena. Momentum, Energy, and Mass Transfer. Macroscopic Balances. Physicochemistry of Food Systems. Mass Transfer. Air–Water Interactions. Water Activity. Mechanical Properties. Thermal Properties of Food. Optical Properties of Foods. Rheology of Food Products. Electrical Properties of Foods. Physical and Chemical Properties of Food Powders. Heat Transfer by Conduction. Heat Transfer by Convection. Heat Transfer by Radiation. Refrigeration. Thermal Processing of Foods. Emerging Technologies in Food Processing. Concentration. Dehydration. Dehydration. Hygienic Design of Food Processes. Packaging of Foods. Appendix. References. Index.

Erscheint lt. Verlag	1.5.2014
Reihe/Serie	Food Preservation Technology
Zusatzinfo	100 Tables, black and white; 256 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	178 x 254 mm
Gewicht	1152 g
Themenwelt	Naturwissenschaften ► Chemie ► Technische Chemie
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
ISBN-10	1-4398-0918-6 / 1439809186
ISBN-13	978-1-4398-0918-1 / 9781439809181
Zustand	Neuware