Introduction to Food EngineeringAcademic Press, 15 oct 2008 - 864 páginas This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.
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Índice
1 | |
65 | |
CHAPTER 3 Energy and Controls in Food Processes | 187 |
CHAPTER 4 Heat Transfer in Food Processing | 247 |
CHAPTER 5 Preservation Processes | 403 |
CHAPTER 6 Refrigeration | 455 |
CHAPTER 7 Food Freezing | 501 |
CHAPTER 8 Evaporation | 543 |
CHAPTER 11 Membrane Separation | 623 |
CHAPTER 12 Dehydration | 653 |
CHAPTER 13 Supplemental Processes | 689 |
CHAPTER 14 Extrusion Processes for Foods | 721 |
CHAPTER 15 Packaging Concepts | 745 |
Appendices | 771 |
829 | |
839 | |
Otras ediciones - Ver todo
Introduction to Food Engineering R. Paul Singh,Dennis R. Heldman No hay ninguna vista previa disponible - 2009 |
Términos y frases comunes
applications Approach Assume calculate chart coefficient computed concentration consider constant container convective cooling curve cylinder density described determine developed diameter diffusion dimension direction effect electrical energy Engineering enters enthalpy Equation Estimate Example exit expressed factor flow rate fluid force freezing friction function given heat exchanger heat transfer height humidity illustrated increase indicated infinite influence initial inside kJ/kg layer length liquid liquid food loss mass mass transfer material measured medium membrane moisture content moves obtained occurs operation packaging particle pipe plate pressure properties pump ratio refrigerant relative removed resistance saturated shear shown in Figure solids Solution specific heat steam surface Table tank temperature tion transfer coefficient tube unit values valve vapor velocity viscosity volume wall