Unit Operations For The Food Industry - Guiné, Raquel P. F.
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The understanding of industrial processes is based primarily on two factors: (i) each process can be studied in a series of steps, called operations, and (ii) the individual operations have their own mechanisms based on physical and chemical principles. The systematic study of each unit operation leads to a simplified and unified treatment of all processes. The variety and complexity of modern industrial processes represent an exciting challenge for professionals working in the process industry as well as for professionals working in the academic world. This book addresses extensively some of…mehr

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Produktbeschreibung
The understanding of industrial processes is based primarily on two factors: (i) each process can be studied in a series of steps, called operations, and (ii) the individual operations have their own mechanisms based on physical and chemical principles. The systematic study of each unit operation leads to a simplified and unified treatment of all processes. The variety and complexity of modern industrial processes represent an exciting challenge for professionals working in the process industry as well as for professionals working in the academic world. This book addresses extensively some of these unit operations, emphasizing also the importance and relevance of those newer operations that have been emerging and are becoming more relevant from the industrial point of view. In order to meet these challenges, this book is organized into two parts: the conventional thermal processes and emerging technologies, that bring together individual chapters dedicated to each major unit operation.
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Autorenporträt
Lic. Chemical Engineering, Msc Engineering Science specialization Industrial Engineering, PhD Chemical Engineering specialization Unit Operations and Transfer Phenomena, all at Faculty of Sciences - Coimbra Universtity. Assistant Professor, Food Engineering Department, Polytechnic Institute of Viseu, Portugal.