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