Introduction to Food EngineeringAcademic Press, 2 dic 2012 - 318 páginas Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry. |
Índice
| 1 | |
| 22 | |
Chapter 3 Energy for Food Processing | 60 |
Chapter 4 Heat Transfer in Food Processing | 90 |
Chapter 5 Refrigeration | 165 |
Chapter 6 Food Freezing | 190 |
Chapter 7 Evaporation | 213 |
Chapter 8 Psychrometrics | 238 |
Chapter 9 Food Dehydration | 257 |
Appendices | 277 |
| 303 | |
FOOD SCIENCE AND TECHNOLOGY | 307 |
Otras ediciones - Ver todo
Introduction to Food Engineering R. Paul Singh,Dennis R. Heldman No hay ninguna vista previa disponible - 1993 |
Términos y frases comunes
Calculate compressor computed condenser constant convective heat transfer convective heat-transfer coefficient cooling density Determine diameter dry bulb temperature dryer due to friction electrical enthalpy equation EXAMPLE expansion valve factor fluid Food Engineering food processing food product freezing system frozen given H₁ heat exchanger heat loss heat transfer coefficient humidity ratio inside insulation juice kg dry kg H₂O/kg solids kg water/kg dry kg/hr kg/m³ kg/s kJ/kg latent heat liquid food liquid refrigerant m³/kg mass flow rate meter moisture content operation overall heat-transfer coefficient pipe plate pressure product temperature properties psychrometric chart pump radiation rate of heat refrigeration system relative humidity resistance Reynolds number Schematic shown in Fig Solution specific heat specific volume steam surface temperature T₁ T₂ Table thermal conductivity total solids tube unit vapor-compression refrigeration velocity viscosity W/m² W₁ water vapor water/kg dry air wet basis wet bulb temperature