Introduction to Food Process Engineering

Sampul Depan
Springer Science & Business Media, 11 Feb 2011 - 510 halaman

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

 

Halaman terpilih

Isi

1 An Introduction to Food Process Engineering
2
2 Dimensions Quantities and Units
5
3 Thermodynamics and Equilibrium
15
4 Material and Energy Balances
46
5 The Fundamentals of Rate Processes
73
6 The Flow of Food Fluids
79
7 Heat Processing of Foods
129
8 Mass Transfer
193
14 Mixing and Separation
396
15 Mass Transfer Operations
437
16 Minimal Processing Technology
467
Appendix A List of Unit Prefixes Greek Alphabet
480
Appendix B
481
Appendix C Derivation of a Dimensionless Correlation for Film Heat Transfer Coefficients
483
Appendix D
487
Appendix E Derivation of Logarithmic Mean Temperature Difference
489

9 Psychrometry
221
10 Thermal Processing of Foods
235
11 LowTemperature Preservation
275
12 Evaporation and Drying
299
13 Solids Processing and Particle Manufacture
335
Appendix F Derivation of Fouriers First Law of Conduction
491
Answers to Problems
495
Index
501
Hak Cipta

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Istilah dan frasa umum

batch behaviour bubbles Calculate component concentration condensed constant convection curve defined density Determine diameter diffusivity drier drying effect energy enthalpy equal equation equilibrium evaporator example feed film heat transfer filter filtrate fluid fluidised bed food processing freezer freezing frozen gases gives gradient granule heat capacity heat exchanger heat transfer coefficient humidity increase juice kJ kg−1 kmol latent heat layer liquid phase mass flow rate mass fraction mass transfer coefficient material balance membrane microwave mixing mixture moisture content mole fraction molecules operation overall heat transfer partial pressure particles permeate pipe plate pressure drop pump rate of heat ratio reduced refrigerant relationship reverse osmosis Reynolds number saturated shear rate shear stress solids solution solvent spray drying Springer Science+Business Media steam sterilisation surface area temperature difference thermal conductivity thermal resistance tube unit vaporisation volume volumetric flow rate water vapour

Informasi bibliografi

JudulIntroduction to Food Process Engineering
Food Science Text Series
PengarangP. G. Smith
Edisi2, berilustrasi
PenerbitSpringer Science & Business Media, 2011
ISBN1441976620, 9781441976628
Tebal510 halaman
  
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