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Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry de Seid Mahdi Jafari

Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry

Editat de Seid Mahdi Jafari
en Limba Engleză Paperback – 24 iun 2021
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

  • Brings new opportunities in the optimization of food processing operations
  • Thoroughly explores applications of food engineering to food processes
  • Focuses on unit operations from an engineering viewpoint
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Specificații

ISBN-13: 9780128184738
ISBN-10: 0128184736
Pagini: 498
Ilustrații: Approx. 100 illustrations
Dimensiuni: 216 x 276 x 35 mm
Greutate: 1.14 kg
Editura: ELSEVIER SCIENCE

Public țintă

: food engineers, undergraduate and graduate students in Food Science and Technology, and also, for technologists, researchers, and all the people concerned with food processing operations

Cuprins

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