Unit Operations in Food Engineering, Second Edition
Seiten
2026
|
2nd edition
Crc Press Inc (Verlag)
978-1-4398-0944-0 (ISBN)
Crc Press Inc (Verlag)
978-1-4398-0944-0 (ISBN)
Presents the basic information necessary to design food processes and the equipment needed to carry them out. This title covers the common food engineering unit operations, including guidance for carrying out specific design calculations. It provides transport phenomena basics for momentum, mass, and energy transfer in different unit operations.
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.
University of Lleida, Spain Washington State University, Pullman, USA Washington State University, Pullman, USA
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.
| Erscheint lt. Verlag | 5.1.2026 |
|---|---|
| Reihe/Serie | Food Preservation Technology |
| Zusatzinfo | 36 Halftones, black and white; 200 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-4398-0944-5 / 1439809445 |
| ISBN-13 | 978-1-4398-0944-0 / 9781439809440 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 168,95
