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Engineering Principles of Unit Operations in Food Processing
Unit Operations and Processing Equipment in the Food Industry
Provides a basic understanding of fundamental engineering principles for non-engineering experts working in food processing
Seid Mahdi Jafari (Edited by)
9780128184738
Paperback, published 24 June 2021
498 pages, Approx. 100 illustrations
27.6 x 21.5 x 3.1 cm, 1.36 kg
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.
1. Introduction to unit operations and process description Section 1 Fundamentals of food process engineering 2. Units and dimensions 3. General mathematical and engineering principles 4. Physical properties of food materials 5. Thermodynamic properties of food materials 6. Mass and energy balances Section 2 Fluid mechanics and food rheology 7. Fluid mechanics 8. Rheological properties of food materials Section 3 Heat and mass transfer in food engineering 9. Conductive heat transfer 10. Convective heat transfer 11. Radiative heat transfer 12. Fundamentals of mass transfer 13. Psychrometry Section 4 Application of mathematics and statistical approaches in food engineering 14. Modeling and optimization 15. Reaction kinetics
Subject Areas: Food & beverage technology [TDCT]
