Fundamentals of food process engineering
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York, NY :
Springer ,
c2007
|
| Edition: | 3rd ed |
| Subjects: |
Table of Contents:
- 1. Review of mathematical principles and applications in food processing
- 2. Units and dimensions
- 3. Material balances
- 4. Gases and vapors
- 5. Energy balances
- 6. Flow of fluids
- 7. Heat transfer
- 8. Kinetic of chemical reactions in foods
- 9. Thermal process calculations
- 10. Refrigeration
- 11. Evaporation
- 12. Dehydration
- 13. Physical separation processes
- 14. Extraction