Albert Ibarz, Gustavo V. Barbosa-Canovas

Introduction to Food Process Engineering (eBook, PDF)

• Format: PDF

Produktbeschreibung

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterpris

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 722
• Erscheinungstermin: 10. April 2014
• Englisch
• ISBN-13: 9781482219661
• Artikelnr.: 57081327

Autorenporträt

Albert Ibarz, Gustavo V. Barbosa-Canovas

Inhaltsangabe

Introduction to Unit Operations. Unit Systems, Dimensional Analysis, and
Similarities. Introduction to Transport Phenomena. Momentum, Energy, and
Mass Transfer. Macroscopic Balances. Physicochemistry of Food Systems. Mass
Transfer. Air-Water Interactions. Water Activity. Mechanical Properties.
Thermal Properties of Food. Optical Properties of Foods. Rheology of Food
Products. Electrical Properties of Foods. Physical and Chemical Properties
of Food Powders. Heat Transfer by Conduction. Heat Transfer by Convection.
Heat Transfer by Radiation. Refrigeration. Thermal Processing of Foods.
Emerging Technologies in Food Processing. Concentration. Dehydration.
Dehydration. Hygienic Design of Food Processes. Packaging of Foods.
Appendix. References. Index.