Introduction to food process engineering
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Kluwer Academic/Plenum Publishers ,
c2003
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| Series: | Food science text series
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| Subjects: |
Table of Contents:
- 1. An introduction to food process engineering
- 2. Diensions, 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. Evaporating and drying
- 13. Solids processing and particle manufacture
- 14. Mixing and separation