Engineering principles of unit operations in food processing : unit operations and processing equipment in the food industry
| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
Duxford :
Elsevier
©2021
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| Subjects: |
Table of Contents:
- 1. Introduction to unit operations and process description in the food industry
- 2. Dimensions and units in food engineering
- 3.Physical properties of food materials
- 4. Thermodynamic properties of food materials
- 5. Fundamentals of material balance in food processing
- 6. Energy balances in food processing
- 7. Fluid mechanics in food process engineering
- 8. Rheological properties of food materials
- 9. Conductive heat transfer in food processing
- 10. Convective heat transfer in food procees engineering
- 11. Radiative heat transfer in food processing
- 12. Fundamentals of mass transfer in food engineering
- 13. Psychometry in food process engineering
- 14. General mathematical and engineering principles in unit operations of food processing
- 15. Modeling and optimization of food processes