Mass Transfer Operations in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mass transfer processes, including crystallization, distillation, gas adsorption, and ionic exchange. These processes and unit operations are very important in the manufacture of products such as salt, sugar, edible oils and flavorings, essential oils, soft drinks, etc. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to mass transfer unit operations.
Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
1. Chapter One. Introduction to mass transfer operations in food industry - p. 1 2. Section A: Different mass transfer processes - p. 12 3. Chapter Two. Principles of crystallization process - p. 15 4. Chapter Three. Principles of distillation process - p. 45 5. Chapter Four. Principles of adsorption and ion exchange - p. 83 6. Chapter Five. Principles of gas absorption - p. 123 7. Section B: Application of mass transfer operations in the food industry - p. 163 8. Chapter Six. Application of crystallization in the sugar industry - p. 167 9. Chapter Seven. Application of distillation in the essential oil and flavoring production - p. 197 10. Chapter Eight. Application of distillation in alcoholic beverage production - p. 237 11. Chapter Nine. Application of distillation in edible oil deodorization - p. 283 12. Chapter Ten. Application of ion exchange in desalination and conditioning of water - p. 307 13. Chapter Eleven. Application of mass transfer operations in edible oil processing - p. 325 14. Index - p. 345
Mass Transfer Operations in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mass transfer processes, including crystallization, distillation, gas adsorption, and ionic exchange. These processes and unit operations are very important in the manufacture of products such as salt, sugar, edible oils and flavorings, essential oils, soft drinks, etc. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to mass transfer unit operations.
Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
1. Chapter One. Introduction to mass transfer operations in food industry - p. 1 2. Section A: Different mass transfer processes - p. 12 3. Chapter Two. Principles of crystallization process - p. 15 4. Chapter Three. Principles of distillation process - p. 45 5. Chapter Four. Principles of adsorption and ion exchange - p. 83 6. Chapter Five. Principles of gas absorption - p. 123 7. Section B: Application of mass transfer operations in the food industry - p. 163 8. Chapter Six. Application of crystallization in the sugar industry - p. 167 9. Chapter Seven. Application of distillation in the essential oil and flavoring production - p. 197 10. Chapter Eight. Application of distillation in alcoholic beverage production - p. 237 11. Chapter Nine. Application of distillation in edible oil deodorization - p. 283 12. Chapter Ten. Application of ion exchange in desalination and conditioning of water - p. 307 13. Chapter Eleven. Application of mass transfer operations in edible oil processing - p. 325 14. Index - p. 345
