Unit Operations in Food Engineering
Published on 29. October 2002
920 pages
978-1-4200-1262-0 (ISBN)
Description
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
More details
Series
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food engineers, undergraduate students in food science and technology
Illustrations
342 s/w Abbildungen, 36 s/w Photographien bzw. Rasterbilder
342 b/w images and 36 halftones
File size
12,88 MB
ISBN-13
978-1-4200-1262-0 (9781420012620)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Albert Ibarz | Gustavo V. Barbosa-Canovas
Unit Operations in Food Engineering
Book
10/2002
1st Edition
CRC Press
€357.90
Shipment within 3-4 weeks
Persons
Albert Ibarz, Gustavo V. Barbosa-Canovas
Content
Introduction to Unit Operations. Unit Systems: Dimensional Analysis and Similarity. Introduction to Transport Phenomena. Molecular Transport of Momentum, Energy, and Mass. Air-Water Interaction. Rheology of Food Products. Fluid Transport in Pipes. Circulation of Fluids through Porous Beds. Filtration. Separation Processes by Membranes. Thermal Properties of Foods. Heat Transfer by Conduction. Heat Transfer by Convection. Heat Transfer by Radiation. Thermal Processing of Foods. Freeze Food Preservation. Dehydration. Evaporation. Distillation. Absorption. Liquid-Solid Extraction. Adsorption. References. Appendix. Index.
