Albert Ibarz

Unit Operations in Food Engineering (eBook, PDF)

• Format: PDF

Produktbeschreibung

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, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 920
• Erscheinungstermin: 29. Oktober 2002
• Englisch
• ISBN-13: 9781420012620
• Artikelnr.: 53276920

Autorenporträt

Albert Ibarz, Gustavo V. Barbosa-Canovas

Inhaltsangabe

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.