Seid Mahdi Jafari
Elsevier Science
e druk, 2021
9780128184738
Engineering Principles of Unit Operations in Food Processing
Unit Operations and Processing Equipment in the Food Industry
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
2021
ISBN13: 9780128184738
Rubricering
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>1. Introduction to unit operations and process description</p> <p>Section 1 Fundamentals of food process engineering<br>2. Units and dimensions<br>3. General mathematical and engineering principles<br>4. Physical properties of food materials<br>5. Thermodynamic properties of food materials<br>6. Mass and energy balances</p> <p>Section 2 Fluid mechanics and food rheology<br>7. Fluid mechanics<br>8. Rheological properties of food materials</p> <p>Section 3 Heat and mass transfer in food engineering<br>9. Conductive heat transfer<br>10. Convective heat transfer<br>11. Radiative heat transfer<br>12. Fundamentals of mass transfer<br>13. Psychrometry</p> <p>Section 4 Application of mathematics and statistical approaches in food engineering<br>14. Modeling and optimization<br>15. Reaction kinetics</p>