Unit operations in food engineering
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press ,
c2003
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| Series: | Food preservation technology series
|
| Subjects: | |
| Online Access: | Publisher description |
Table of Contents:
- 1. Introduction to unit operations: fundamental concepts
- 2. Unit Systems: Dimensional Analysis and Similarity
- 3. Introduction to Transport Phenomena
- 4. Molecular Transport of Momentum, Energy, and Mass
- 5. Air-Water Mixtures
- 6. Rheology of Food Products
- 7. Transport of Fluids through Pipes
- 8. Circulation of Fluid through Porous Beds: Fluidization
- 9. Filtration
- 10. Separation Processes by Membranes
- 11. Thermal Properties of Food
- 12. Heat Transfer by Conduction
- 13. Heat Transfer by Convection
- 14. Heat Transfer by Radiation
- 15. Thermal Processing of Foods
- 16. Food Preservation by Cooling
- 17. Dehydration
- 18. Evaporation
- 19. Distillation
- 20. Absorption
- 21. Solid-Liquid Extraction
- 22. Adsorption and Ionic Exchange