Food Process Engineering Principles and Data
eBook - ePub

Food Process Engineering Principles and Data

  1. 488 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food Process Engineering Principles and Data

About this book

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title. - Thoroughly explores a collection of data on the physical properties of foods and food processing systems - Presents background information on the chemical, physical and engineering properties of foods - Includes comprehensive charts with data on food properties

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Yes, you can access Food Process Engineering Principles and Data by Michael Lewis 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.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. Preface
  7. Chapter 1 Food science and technology
  8. Chapter 2 What is food
  9. Chapter 3 Foods and food processing
  10. Chapter 4 Food acidity, pH and redox potential
  11. Chapter 5 Units and dimensions—The fundamentals
  12. Chapter 6 Physical concepts
  13. Chapter 7 Mass balances
  14. Chapter 8 Food dimensions; size, shape and numbers
  15. Chapter 9 Size reduction—Homogenisation and grinding
  16. Chapter 10 Density
  17. Chapter 11 Viscosity measurement
  18. Chapter 12 Food rheology—Texture and fundamental properties
  19. Chapter 13 Food rheology—Some empirical methods
  20. Chapter 14 Fluid dynamics, residence times and distributions
  21. Chapter 15 Pumps and pumping
  22. Chapter 16 Introduction to energy and thermodynamics
  23. Chapter 17 Specific heat and latent heat
  24. Chapter 18 Enthalpy (H) and some properties of fats
  25. Chapter 19 Heat transfer principles
  26. Chapter 20 Heat exchanger design
  27. Chapter 21 Reaction kinetics—Thermal processing evaluation
  28. Chapter 22 Thermal processing: Pasteurisation and sterilisation
  29. Chapter 23 Evaporation
  30. Chapter 24 Unsteady state heat transfer
  31. Chapter 25 Properties of gases and vapours—Thermodynamic tables and charts
  32. Chapter 26 Thermodynamic charts and refrigeration
  33. Chapter 27 Chilling and freezing of food
  34. Chapter 28 Mass transfer operations
  35. Chapter 29 Air–water systems and humidity charts
  36. Chapter 30 Water in food and dehydration
  37. Chapter 31 Some separation processes
  38. Chapter 32 Membrane processes
  39. Chapter 33 Powders and small particulates
  40. Chapter 34 Colloidal systems: Surface and interfacial tension
  41. Chapter 35 Some colloidal applications
  42. Chapter 36 Fouling of food processing equipment
  43. Chapter 37 Rinsing and cleaning
  44. Chapter 38 The electromagnetic spectrum—Microwaves and infrared uses
  45. Chapter 39 The visible spectrum and some optical properties of foods
  46. Chapter 40 The high-frequency end of the electromagnetic spectrum
  47. Chapter 41 Radioactivity in food and the environment
  48. Chapter 42 Electrical principles and properties of foods
  49. Chapter 43 Alternating current (AC) and applications
  50. Chapter 44 Process control measurements—Temperature, pressure, flow and other processing measurements
  51. Chapter 45 Novel and minimal processing methods
  52. Chapter 46 Water, energy and wastewater
  53. Chapter 47 Environmental issues and sustainability
  54. Chapter 48 COVID-19 and some final observations
  55. Appendix A. Mass balance problem sheet
  56. Appendix B. Canned food article—A wedding feast—Fifty years on
  57. Appendix C. Alcohol–water vapour – liquid equilibrium curve – by weight
  58. Appendix D. Humidity chart
  59. References
  60. Index