Food Process Design

Front Cover
Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.
 

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Contents

1 Food Science in Process Design
1
2 Principles of Food Process Design
17
3 ComputerAided Process Design
73
4 Heating Processes
97
5 Refrigeration and Freezing
152
6 Evaporation
208
7 Dehydration
258
8 Thermal Processing of Foods
329
9 Mass Transfer Processes
413
10 Membrane Separation Processes
471
Appendix
507
Index
530
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