Unit Operations in Food Engineering
Seiten
2002
Crc Press Inc (Verlag)
978-1-56676-929-7 (ISBN)
Crc Press Inc (Verlag)
978-1-56676-929-7 (ISBN)
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Offers information that is necessary to design food processes and the equipment needed to carry them out. This book covers the common food engineering unit operations in detail, including guidance for carrying out specific design calculations.
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.
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.
Albert Ibarz, Gustavo V. Barbosa-Canovas
Introduction to Unit Operations. Unit Systems: Dimensional Analysis and Similarity. Introduction to Transport Phenomena. Molecular Transport of Momentum, Energy, and Mass. Air-Water Interaction. Rheology of Food Products. Fluid Transport in Pipes. Circulation of Fluids through Porous Beds. Filtration. Separation Processes by Membranes. Thermal Properties of Foods. Heat Transfer by Conduction. Heat Transfer by Convection. Heat Transfer by Radiation. Thermal Processing of Foods. Freeze Food Preservation. Dehydration. Evaporation. Distillation. Absorption. Liquid-Solid Extraction. Adsorption. References. Appendix. Index.
| Erscheint lt. Verlag | 29.10.2002 |
|---|---|
| Reihe/Serie | Food Preservation Technology |
| Zusatzinfo | 36 Halftones, black and white; 342 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1910 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Umwelttechnik / Biotechnologie | |
| ISBN-10 | 1-56676-929-9 / 1566769299 |
| ISBN-13 | 978-1-56676-929-7 / 9781566769297 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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