Unit Operations in Food Engineering
eBook - PDF

Unit Operations in Food Engineering

  1. 920 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Unit Operations in Food Engineering

About this book

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, in

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Yes, you can access Unit Operations in Food Engineering by Albert Ibarz,Gustavo V. Barbosa-Canovas in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Industrial & Technical Chemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2002
Print ISBN
9781566769297
eBook ISBN
9781420012620
Edition
1
Topic
Physical Sciences
Subtopic
Industrial & Technical Chemistry

Table of contents

  1. Front Cover
  2. Preface
  3. Authors
  4. Contents
  5. 1. Introduction to Unit Operations:Fundamental Concepts
  6. 2. Unit Systems: Dimensional Analysis and Similarity
  7. 3. Introduction to Transport Phenomena
  8. 4. Molecular Transport of Momentum, Energy, and Mass
  9. 5. Air–Water Mixtures
  10. 6. Rheology of Food Products
  11. 7. Transport of Fluids through Pipes
  12. 8. Circulation of Fluid through Porous Beds: Fluidization
  13. 9. Filtration
  14. 10. Separation Processes by Membranes
  15. 11. Thermal Properties of Food
  16. 12. Heat Transfer by Conduction
  17. 13. Heat Transfer by Convection
  18. 14. Heat Transfer by Radiation
  19. 15. Thermal Processing of Foods
  20. 16. Food Preservation by Cooling
  21. 17. Dehydration
  22. 18. Evaporation
  23. 19. Distillation
  24. 20. Absorption
  25. 21. Solid-Liquid Extraction
  26. 22. Adsorption and Ionic Exchange
  27. References
  28. Appendix
  29. Back Cover