Introduction to food process engineering
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Springer ,
c2011
|
| Edition: | 2nd ed |
| Series: | Food science text series
|
| Subjects: |
Table of Contents:
- An introduction to food process engineering
- 2. Dimensions, 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 food
- 11. Low-temperature preservation
- 12. Evaporation and drying
- 13. Solids processing and particle manufacture
- 14. Mixing and separation
- 15. Mass transfer operations
- 16. Minimal processing technology