Introduction to Food EngineeringFood engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations. |
Contents
CHAPTER | 1 |
Problems | 60 |
Problems | 164 |
CHAPTER 3 | 171 |
Problems | 202 |
Problems | 314 |
List of Symbols | 327 |
CHAPTER 5 | 333 |
Problems | 491 |
CHAPTER 10 | 498 |
Problems | 525 |
Problems | 553 |
Problems | 584 |
Appendices | 591 |
Physical Properties of Foods | 597 |
Physical Properties of Nonfood Materials | 606 |
Problems | 361 |
CHAPTER 6 | 368 |
Problems | 404 |
Problems | 440 |
CHAPTER 8 | 449 |
Problems | 470 |
Psychrometric Charts | 615 |
Pressure enthalpy diagram | 623 |
Miscellaneous | 633 |
Temperature at the axis of an infinitely | 635 |
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Common terms and phrases
applications Approach bulb calculate characteristic chart coefficient component computed concentration consider constant contains convective cooling curve cylinder density determine developed diameter diffusion direction dry air effect electrical energy Engineering enters enthalpy equation Estimate Example expressed factor Figure flow rate fluid force freezing friction frozen given head heat exchanger heat transfer humidity increase indicated infinite influence initial inside insulation kg/m³ kg/s kJ/kg layer length liquid loss mass transfer material measure membrane moisture content moving Note object obtained occurs operating pipe plate pressure properties pump rate of heat ratio refrigerant relative removal resistance saturated shear shown in Fig solids Solution specific heat steam surface Table tank temperature thermal conductivity thickness transfer coefficient tube unit values valve vapor velocity viscosity volume wall
References to this book
Handbook of Food Engineering Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov No preview available - 2006 |
Handbook of Food Engineering Practice Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh Limited preview - 1997 |