Fundamentals and Operations in Food Process Engineering

ISBN-13: 9781466560901 / Angielski / Twarda / 2019 / 582 str.

Susanta Kumar Das (Indian Institute of T;Madhusweta Das (Indian Institute of Tech

Opis

`Fundamentals and Operations in Food Process Engineering' deals with basic engineering principles and transport processes applied to food processing, followed by specific unit operations with large number of worked out examples and problems for practice in each chapter. This book is divided into four sections namely, fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. This volume aims at students pursuing courses on food science and food technology including broader section of scientific personnel working in food processing and related industries.

Spis treści

Section I: Fundamentals in Food Process Engineering 1. Mass and Energy Balances in Food Processing 2. Flow of Fluids in Food Processing 3. Heat Transfer in Food Processing 4. Mass Transfer in Food Processing 5. Particulate Solids in Food Processing Section II: Mechanical Operations in Food Processing 6. Mechanical and Membrane Separation Processes 7. Size Modulation Operations 8. Mixing and Agitation in Food Processing Section III: Thermal Operations in Food Processing 9. Thermal Sterilization of Foods 10. Evaporation of Foods 11. Freezing of Foods Section IV: Mass Transfer Operations in Food Processing 12. Water Activity and Moisture Sorption Isotherm 13. Humidification and Dehumidification Operations 14. Drying of Foods