Engineering principles of unit operations in food processing, a volume in the Woodhead Publishing Series in Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with emphasis on unit operations such as heat transfer, mass transfer, and fluid mechanics Brings new opportunities in optimization of food processing operationsThoroughly explores applications of food engineering to food processesFocus on unit operations from an engineering viewpoint INDICE: 1. Introduction to unit operations and process description Section 1 Fundamentals of food process engineering 2. Units and dimensions 3. General mathematical and engineering principles 4. Physical properties of food materials 5. Thermodynamic properties of food materials 6. Mass and energy balances Section 2 Fluid mechanics and food rheology 7. Fluid mechanics 8. Rheological properties of food materials Section 3 Heat and mass transfer in food engineering 9. Conductive heat transfer 10. Convective heat transfer 11. Radiative heat transfer 12. Fundamentals of mass transfer 13. Psychrometry Section 4 Application of mathematics and statistical approaches in food engineering 14. Modeling and optimization 15. Reaction kinetics
- ISBN: 978-0-12-818473-8
- Editorial: Woodhead Publishing
- Encuadernacion: Rústica
- Páginas: 480
- Fecha Publicación: 01/11/2020
- Nº Volúmenes: 1
- Idioma: Inglés