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Unit operations in food engineering

Author: Albert Ibarz; Gustavo V Barbosa-Cánovas
Publisher: Boca Raton : CRC Press, ©2003.
Series: Food preservation technology series.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Offers information that is necessary to design food processes and the equipment needed to carry them out. This book covers the common food engineering unit operations in detail, including guidance  Read more...

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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Albert Ibarz; Gustavo V Barbosa-Cánovas
ISBN: 1566769299 9781566769297 9781439809440 1439809445
OCLC Number: 48941390
Description: 889 pages : illustrations ; 24 cm.
Contents: 1. Introduction to Unit Operations: Fundamental Concepts --
2. Unit Systems: Dimensional Analysis and Similarity --
3. Introduction to Transport Phenomena --
4. Molecular Transport of Momentum, Energy, and Mass --
5. Air-Water Mixtures --
6. Rheology of Food Products --
7. Transport of Fluids through Pipes --
8. Circulation of Fluid through Porous Beds: Fluidization --
9. Filtration --
10. Separation Processes by Membranes --
11. Thermal Properties of Food --
12. Heat Transfer by Conduction --
13. Heat Transfer by Convection --
14. Heat Transfer by Radiation --
15. Thermal Processing of Foods --
16. Food Preservation by Cooling --
17. Dehydration --
18. Evaporation --
19. Distillation --
20. Absorption.
Series Title: Food preservation technology series.
Other Titles: Operaciones unitarias en la ingeniería de alimentos.
Responsibility: Albert Ibarz, Gustavo V. Barbosa-Cánovas.
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