George D. Saravacos, Zacharias B. Maroulis

Food Process Engineering Operations (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data, and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and introduces elements of food packaging operations and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 594
• Erscheinungstermin: 22. Februar 2011
• Englisch
• ISBN-13: 9781439884805
• Artikelnr.: 72583794

Autorenporträt

George D. Saravacos, Zacharias B. Maroulis

Inhaltsangabe

Introduction. Overview of Food Processing. Principles of Process
Engineering. Fluid Flow Operations. Mechanical Processing Operations.
Heating Operations. Refrigeration and Freezing. Evaporation. Thermal
Processing of Foods. Dehydration. Mass Transfer Operations. Novel
Processing Operations. Elements of Food Packaging Operations. Hygienic
Process Considerations. Elements of Food Process Design and Economics.
Appendices.