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The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. Divided into four parts, the book begins with a brief introduction to food technology and its historical importance and development in the first part. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technology involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, crystallization and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations.
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Fundamentals Of Food Engineering
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Soft cover. Zustand: New. Contents Foreword Preface I General Introduction 1 Introduction 2 Food Preservation Methods II Basic Engineering Principles 3 Basic Principles 4 Thermodynamics 5 Steam Generation And Utilization 6 Refrigeration 7 Humidity And Humidification 8 Measurement And Control Of Process Parameters III Unit Operations 9 Fluid Mechanics 10 Rheology Of Foods 11 Heat Transfer By Conduction 12 Heat Transfer By Convection 13 Heat Transfer Equipment 14 Heat Transfer By Radiation 15 Microwave Heating 16 Evaporation 17 Diffusion And Mass Transfer 18 Dehydration 19 Equilibrium Stage Operations 20 Extraction 21 Crystallization 22 Filtration 23 Sedimentation And Centrifugation 24 Mixing 25 Size Reduction And Separation 26 Material Handling And Transportation IV Food Industry Management 27 Cleaning And Sanitation Of Process Plants 28 Food Process Economics 29 Plant Design Location And Equipment LayoutAppendices Index ?Food technology is the application of food science to the selection preservation processing packaging distribution and use of safe nutritious and wholesome food The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering Divided into four parts the book begins with a brief introduction to food technology and its historical importance and development in the first part The second part covers the basic principles materials and energy balance concepts that prepare a solid ground for easy comprehension of the technology involved The third part which deals with unit operations in food processing is the core component of the book It includes all the transport phenomena mechanical operations size reduction grinding and milling A separate chapter is devoted to microwave heating in view of its importance in food processing Dehydration solvent extraction distillation crystallization and mechanical operations have been discussed extensively The fourth part deals with food industry management and the peripheral and integrated food engineering operations" 704 pp. Bestandsnummer des Verkäufers 85915
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Fundamentals of Food Engineering
Verlag:
Prentice-Hall of India Pvt.Ltd, 2010
ISBN 10: 8120338715
ISBN 13: 9788120338715
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Paperback
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
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Paperback. Zustand: Brand New. 704 pages. 9.61x6.93x1.10 inches. In Stock. Bestandsnummer des Verkäufers zk8120338715
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