Unit Operations in Food Processing
eBook - PDF

Unit Operations in Food Processing

  1. 216 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Unit Operations in Food Processing

About this book

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

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Yes, you can access Unit Operations in Food Processing by R. L. Earle in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Pergamon
Year
2013
Print ISBN
9780080255361
eBook ISBN
9781483293103
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Unit Operations in Food Processing
  3. Copyright Page
  4. Table of Contents
  5. PREFACE TO SECOND EDITION
  6. CHAPTER 1. INTRODUCTION
  7. CHAPTER 2. MATERIAL AND ENERGY BALANCES
  8. CHAPTER 3. FLUID-FLOW THEORY
  9. CHAPTER 4. FLUID-FLOW APPLICATIONS
  10. CHAPTER 5. HEAT-TRANSFER THEORY
  11. CHAPTER 6. HEAT-TRANSFER APPLICATIONS
  12. CHAPTER 7. DRYING
  13. CHAPTER 8. EVAPORATION
  14. CHAPTER 9. CONTACT-EQUILIBRIUM SEPARATION PROCESSES
  15. CHAPTER 10. MECHANICAL SEPARATIONS
  16. CHAPTER 11. SIZE REDUCTION
  17. CHAPTER 12. MIXING
  18. CHAPTER 13. SOME ENGINEERING APPLICATIONS OF PROCESS ENGINEERING IN THE FOOD INDUSTRY
  19. APPENDIX 1: SYMBOLS, UNITS AND DIMENSIONS
  20. APPENDIX 2: UNITS AND CONVERSION FACTORS
  21. APPENDIX 3: SOME PROPERTIES OF GASES
  22. APPENDIX 4: SOME PROPERTIES OF LIQUIDS
  23. APPENDIX 5: SOME PROPERTIES OF SOLIDS
  24. APPENDIX 6: SOME PROPERTIES OF AIR AND OF WATER
  25. APPENDIX 7: THERMAL DATA FOR SOME FOOD PRODUCTS
  26. APPENDIX 8: STEAM TABLE — SATURATED STEAM
  27. APPENDIX 9(a): PSYCHROMETRIC CHART
  28. APPENDIX 9(b): PSYCHROMETRIC CHART
  29. APPENDIX 10: STANDARD SIEVES
  30. APPENDIX 11: PRESSURE/ENTHALPY CHARTS FOR REFRIGERANTS
  31. REFERENCES
  32. BIBLIOGRAPHY
  33. INDEX