Introduction to Food Process Engineering

✍ Scribed by P. G. Smith (auth.)

• Publisher: Springer US
• Year: 2011
• Tongue: English
• Leaves: 529
• Series: Food Science Text Series
• Edition: 2
• Category: Library

✦ Synopsis

Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. Written from a quantitative and mathematical perspective, this textbook is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes. To further this goal, each chapter includes a large number of worked examples and problems, with solutions provided in the back of the book. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This second edition includes two additional chapters, Mass Transfer Operations and Minimal Processing Technology, as well as numerous new and revised figures.

✦ Table of Contents

Front Matter....Pages i-xvii
An Introduction to Food Process Engineering....Pages 1-3
Dimensions, Quantities and Units....Pages 5-13
Thermodynamics and Equilibrium....Pages 15-45
Material and Energy Balances....Pages 47-72
The Fundamentals of Rate Processes....Pages 73-78
The Flow of Food Fluids....Pages 79-128
Heat Processing of Foods....Pages 129-191
Mass Transfer....Pages 193-219
Psychrometry....Pages 221-234
Thermal Processing of Foods....Pages 235-273
Low-Temperature Preservation....Pages 275-298
Evaporation and Drying....Pages 299-334
Solids Processing and Particle Manufacture....Pages 335-395
Mixing and Separation....Pages 397-436
Mass Transfer Operations....Pages 437-465
Minimal Processing Technology....Pages 467-478
Back Matter....Pages 479-510

✦ Subjects

Food Science; Biochemical Engineering; Computational Science and Engineering