In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.
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University of Lleida, Spain Washington State University, Pullman, USA Washington State University, Pullman, USA
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Inside This Book
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First Sentence:
Process is the set of activities or industrial operations that modify the properties of raw materials with the purpose of obtaining products to satisfy the needs of a society. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
intermediate refrigerator, refractory factor, thermal treatment equipment, minimal fluidization velocity, nonoperative time, lateral extraction, mean circulation velocity, external ages, stoneware rings, mechanical energy losses, mixing agitated vessel, adequate thermal treatment, different operating lines, impelling point, iterative calculation process, heat penetration curve, global heat transfer coefficient, residence tube, tubular equipment, monochromatic properties, initial freezing temperature, final underflow, reflux relationship, exhaust zone, enrichment line Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Dehydration of Foods, Marcel Dekker, Spray Drying Handbook New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Process is the set of activities or industrial operations that modify the properties of raw materials with the purpose of obtaining products to satisfy the needs of a society. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
intermediate refrigerator, refractory factor, thermal treatment equipment, minimal fluidization velocity, nonoperative time, lateral extraction, mean circulation velocity, external ages, stoneware rings, mechanical energy losses, mixing agitated vessel, adequate thermal treatment, different operating lines, impelling point, iterative calculation process, heat penetration curve, global heat transfer coefficient, residence tube, tubular equipment, monochromatic properties, initial freezing temperature, final underflow, reflux relationship, exhaust zone, enrichment line Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Dehydration of Foods, Marcel Dekker, Spray Drying Handbook New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 31
books:
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6
books
cite this book:
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- Dehydration of Foods (Food Engineering Series) by Humberto Vega-Mercado on 12 pages
- Handbook of Food Engineering (Food Science and Technology) by Dennis Heldman on 8 pages
- Refrigeration and Air Conditioning (McGraw-Hill Mechanical Engineering) by W. F. Stoecker on 6 pages
- Spray drying handbook by K Masters on 4 pages
- ADVANCES IN DRYING V 2 by Mujumdar on 4 pages
See all 31 books this book cites
- Water Properties of Food, Pharmaceutical, and Biological Materials (Food Preservation Technology) by Maria del Pilar Buera in Front Matter
- Innovations in Food Processing (Food Preservation Technology) by Grahame W. Gould in Front Matter
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis on page 68
- Food Science and Food Biotechnology by Gustavo F. Gutierrez-Lopez in Front Matter
- Transport Phenomena in Food Processing (Food Preservation Technology) by Jorge Welti-Chanes in Front Matter
See all 6 books citing this book
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