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.
1. Chapter 1. Introduction to unit operations and process description in the food industry - p. 1 2. Section A: Fundamentals of food process engineering - p. 27 3. Chapter 2. Dimensions and units in food engineering - p. 31 4. Chapter 3. Physical properties of food materials - p. 58 5. Chapter 4. Thermodynamic properties of food materials - p. 65 6. Abstract - p. 65 7. 4.1 Fundamentals of state thermodynamics - p. 65 8. 4.2 Constitutive equations of pure fluid foods - p. 72 9. 4.3 Stability of pure fluids and phase equilibrium - p. 81 10. 4.4 Thermodynamics of multicomponent food - p. 84 11. 4.5 Constitutive equations of multicomponent food systems - p. 87 12. 4.6 Stability of multicomponent systems - p. 97 13. 4.7 Conclusions - p. 105 14. Further reading - p. 106 15. Chapter 5. Fundamentals of material balance in food processing - p. 107 16. Chapter 6. Energy balances in food processing - p. 135 17. Section B: Fluid mechanics and food rheology - p. 163 18. Chapter 7. Fluid mechanics in food process engineering - p. 242 19. Abstract - p. 242 20. 7.1 Introduction and fundamental relations - p. 242 21. 7.2 Flow of incompressible Newtonian fluids in pipes and channels - p. 185 22. 7.3 Flow of incompressible non-Newtonian fluids in pipes and channels - p. 221 23. 7.4 Behavior of some basic foods and established parameters - p. 237 24. References - p. 247 25. Chapter 8. Rheological properties of food materials - p. 249 26. Section C: Heat and mass transfer in food engineering - p. 277 27. Chapter 9. Conductive heat transfer in food processing - p. 281 28. Chapter 10. Convective heat transfer in food process engineering - p. 315 29. Chapter 11. Radiative heat transfer in food processing - p. 345 30. Chapter 12. Fundamentals of mass transfer in food engineering - p. 365 31. Chapter 13. Psychrometry in food process engineering - p. 377 32. Section D: Application of mathematics and statistical approaches in food engineering - p. 400 33. Chapter 14. General mathematical and engineering principles in unit operations of food processing - p. 403 34. Chapter 15. Modeling and optimization of food processes - p. 433 35. Chapter 16. Reaction kinetics in food-processing engineering - p. 449 36. Index - p. 471
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.
1. Chapter 1. Introduction to unit operations and process description in the food industry - p. 1 2. Section A: Fundamentals of food process engineering - p. 27 3. Chapter 2. Dimensions and units in food engineering - p. 31 4. Chapter 3. Physical properties of food materials - p. 58 5. Chapter 4. Thermodynamic properties of food materials - p. 65 6. Abstract - p. 65 7. 4.1 Fundamentals of state thermodynamics - p. 65 8. 4.2 Constitutive equations of pure fluid foods - p. 72 9. 4.3 Stability of pure fluids and phase equilibrium - p. 81 10. 4.4 Thermodynamics of multicomponent food - p. 84 11. 4.5 Constitutive equations of multicomponent food systems - p. 87 12. 4.6 Stability of multicomponent systems - p. 97 13. 4.7 Conclusions - p. 105 14. Further reading - p. 106 15. Chapter 5. Fundamentals of material balance in food processing - p. 107 16. Chapter 6. Energy balances in food processing - p. 135 17. Section B: Fluid mechanics and food rheology - p. 163 18. Chapter 7. Fluid mechanics in food process engineering - p. 242 19. Abstract - p. 242 20. 7.1 Introduction and fundamental relations - p. 242 21. 7.2 Flow of incompressible Newtonian fluids in pipes and channels - p. 185 22. 7.3 Flow of incompressible non-Newtonian fluids in pipes and channels - p. 221 23. 7.4 Behavior of some basic foods and established parameters - p. 237 24. References - p. 247 25. Chapter 8. Rheological properties of food materials - p. 249 26. Section C: Heat and mass transfer in food engineering - p. 277 27. Chapter 9. Conductive heat transfer in food processing - p. 281 28. Chapter 10. Convective heat transfer in food process engineering - p. 315 29. Chapter 11. Radiative heat transfer in food processing - p. 345 30. Chapter 12. Fundamentals of mass transfer in food engineering - p. 365 31. Chapter 13. Psychrometry in food process engineering - p. 377 32. Section D: Application of mathematics and statistical approaches in food engineering - p. 400 33. Chapter 14. General mathematical and engineering principles in unit operations of food processing - p. 403 34. Chapter 15. Modeling and optimization of food processes - p. 433 35. Chapter 16. Reaction kinetics in food-processing engineering - p. 449 36. Index - p. 471
