The Fundamentals of Food Engineering
Stanley E. Charm
Avi Pub. Co., 1963 - Food industry and trade - 592 pages
An introduction to food engineering; the material and energy balance; Flow of fluid food; Transfer of heat; Methods for thermal process evaluation; The freezing and thawing of foods; Evaporation; Dehydration of foods; Freeze drying; Distillation; Extraction; Mass transfer; Filtration and centrifugation; The strenght of food materials and equipment; Kinetics of biological reactions; Appendix: food engineering data.
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chapter page 1 An Introduction to Food Engineering
The Material and Energy Balance
Flow of Fluid Food
15 other sections not shown
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assumed average boiling point cake calculated Chapter column component composition concentration condenser considered constant rate period container convection cooling Courtesy curve cylinder density diagram diameter diffusion distillation dried drier droplet drying rate energy entering enthalpy equilibrium evaluate factor falling rate period feed film filter filtrate flow fluid foam food materials force freeze drying function heat transfer coefficient humidity initial temperature layer lbs./hr length liquid phase mass transfer coefficient material balance moisture content mole fraction molecules Newtonian fluids operating line partial pressure particles plate plot possible to determine pound pseudoplastic radiation radius rate of heat reaction reflux ratio resistance shear stress slab solution solvent specific heat spray drying steam surface temperature Table temperature distribution theoretical plates thermal conductivity thermal death thickness tube vapor pressure velocity viscometer viscosity volume weight yield stress