Articoli correlati a Unit Operations in Food Engineering, Second Edition
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In order to successfully produce food products with maximum quality, each stage of processing must be well designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.
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Contenuti
Thermal Processing of Foods
Nonthermal Processing of Foods
Fluid Transport in Pipes
Aseptic Filling
Chilling and Freezing
Circulation of Fluids Through Porous Beds
Mechanical Separation
Separation Processes By Membranes
Dehydration
Evaporation
Solid-Liquid Extraction
Extrusion
Frying
Sieving
Mixing
Distillation
Absorption
Adsorption, Ionic Exchange
Modeling of Food Processes
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