Introduction to food process engineering
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermedia...
| Otros Autores: | , |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press, an imprint of Taylor and Francis
2014.
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| Edición: | First edition |
| Colección: | Food preservation technology series.
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009755041806719 |
Tabla de Contenidos:
- Front Cover; Contents; Preface; Acknowledgments; Authors; Chapter 1: Introduction to Unit Operations : Fundamental Concepts; Chapter 2: Unit Systems, Dimensional Analysis, and Similarities; Chapter 3: Introduction to Transport Phenomena; Chapter 4: Momentum, Energy, and Mass Transfer; Chapter 5: Macroscopic Balances; Chapter 6: Physicochemistry of Food Systems; Chapter 7: Mass Transfer; Chapter 8: Air-Water Interactions; Chapter 9: Water Activity; Chapter 10: Mechanical Properties : Structural and Geometric Properties; Chapter 11: Thermal Properties of Foods
- Chapter 12: Optical Properties of FoodsChapter 13: Rheology of Food Products; Chapter 14: Electrical Properties of Foods; Chapter 15: Physical and Chemical Properties of Food Powders; Chapter 16: Heat Transfer by Conduction; Chapter 17: Heat Transfer by Convection; Chapter 18: Heat Transfer by Radiation; Chapter 19: Refrigeration : Chilling and Freezing; Chapter 20: Thermal Processing of Foods; Chapter 21: Emerging Technologies in Food Processing; Chapter 22: Concentration; Chapter 23: Dehydration; Chapter 24: Hygienic Design of Food Processes; Chapter 25: Packaging of Foods; Appendix
- ReferencesBack Cover
