George D. Saravacos, Zacharias B. Maroulis

Food Process Engineering Operations (eBook, PDF)

• Format: PDF

Produktbeschreibung

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chem

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 594
• Erscheinungstermin: 22. Februar 2011
• Englisch
• ISBN-13: 9781420083545
• Artikelnr.: 57124515

Autorenporträt

George D. Saravacos, Zacharias B. Maroulis

Inhaltsangabe

Introduction. Overview of Food Processing. Principles of Process
Engineering. Fluid Flow Operations. Mechanical Processing Operations.
Heating Operations. Refrigeration and Freezing. Evaporation. Thermal
Processing of Foods. Dehydration. Mass Transfer Operations. Novel
Processing Operations. Elements of Food Packaging Operations. Hygienic
Process Considerations. Elements of Food Process Design and Economics.
Appendices.