Unit Operations in Food Engineering / Edition 1

by Albert Ibarz, Gustavo V. Barbosa-Canovas

Overview

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.

Product Details

ISBN-13:	9781566769297
Publisher:	Taylor & Francis
Publication date:	10/29/2002
Series:	Food Preservation Technology
Edition description:	New Edition
Pages:	920
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

Albert Ibarz, Gustavo V. Barbosa-Canovas

Table of Contents

Introduction to Unit Operations. Unit Systems: Dimensional Analysis and Similarity. Introduction to Transport Phenomena. Molecular Transport of Momentum, Energy, and Mass. Air-Water Interaction. Rheology of Food Products. Fluid Transport in Pipes. Circulation of Fluids through Porous Beds. Filtration. Separation Processes by Membranes. Thermal Properties of Foods. Heat Transfer by Conduction. Heat Transfer by Convection. Heat Transfer by Radiation. Thermal Processing of Foods. Freeze Food Preservation. Dehydration. Evaporation. Distillation. Absorption. Liquid-Solid Extraction. Adsorption. References. Appendix. Index.