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Food Process Engineering: Thermal and Chemical Operations de F. Xavier Malcata

Food Process Engineering: Thermal and Chemical Operations

Autor F. Xavier Malcata
en Limba Engleză Hardback – 13 feb 2024

Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence of coverage of industrial processing of food and related raw materials where thermal and chemical issues are germane. Use of heat in its various forms is addressed first, starting with heat exchange, proceeding to heat-mediated physicochemical transformation, and concluding with heat-driven separation. Chemically-driven separation is discussed last - either under equilibrium, or undergoing transient evolution. This book places a major emphasis on comprehensive and phenomenological understanding, rather than empirical description; and entails a comprehensive approach to the whole of modern food engineering.
Key Features

  • Covers thermal and chemical food process engineering operations, with systematic derivation of all relevant formulae
  • Discusses the equipment and their features required by the underlying food processes
  • Provides several integrated problems, carefully designed so as to complement the topics and reinforce the analyses
  • Includes comprehensive mathematical simulation of food processes from first principles
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Specificații

ISBN-13: 9780367351137
ISBN-10: 0367351137
Pagini: 718
Ilustrații: black and white
Dimensiuni: 210 x 280 mm
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Academic and Professional Reference

Cuprins

Heat exchange. Thermal cooking. Thermal separation. Chemical separation. Chemical reaction. Bibliographic references and further reading.

Descriere

Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence of coverage of industrial processing of food and related raw materials where thermal and chemical issues are germane. Use of heat in its various forms is addressed first, starting with heat exchange, proceeding to heat-mediated physicochemical transformation, and concluding with heat-driven separation. Chemically-driven separation is discussed last - either under equilibrium, or undergoing transient evolution. This book places a major emphasis on comprehensive and phenomenological understanding, rather than empirical description; and entails a comprehensive approach to the whole of modern food engineering.

Key Features

  • Covers thermal and chemical food process engineering operations, with systematic derivation of all relevant formulae
  • Discusses the equipment and their features required by the underlying food processes
  • Provides several integrated problems, carefully designed so as to complement the topics and reinforce the analyses
  • Includes comprehensive mathematical simulation of food processes from first principles

Notă biografică

F. Xavier Malcata was born in Mélange, Angola, in 1963. He received a B.Sc. degree in Chemical Engineering from the University of Oporto, Portugal, in 1986, a Ph.D. degree in Chemical Engineering / Food Science from the University of Wisconsin in 1991 and a Habilitation/Professorship degree in Food Science and Engineering from the Portuguese Catholic University in 2004. Dr. Malcata is currently a Professor of Food Science and Engineering at Instituto Superior da Maia in Maia, Portugal.