The Fundamentals of Food Engineering
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 strength of food materials and equipment. Kinetics of biological reactions. Food engineering data.
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chapter page 1 An Introduction to Food Engineering
The Material and Energy Balance
Flow of Fluid Food
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assumed average boiling point cake calculated Chapter column component compression concentration condenser considered constant rate period cooling curve cycle cylinder density diagram diameter diffusion distillation dried drier droplet drying rate effect employed energy entering enthalpy Equation equilibrium evaluate expressed factor falling rate period feed film filter filtrate flow rate fluid foam food materials force freeze drying function heat transfer coefficient humidity initial temperature layer length liquid phase mass transfer material balance membrane method moisture content mole fraction molecules Newtonian fluids partial pressure particles plate plot pound pseudoplastic radiation radius rate of heat reaction resistance shear rate shear stress slab solution solvent specific heat spray drying steam surface temperature Table temperature distribution theoretical plates thermal conductivity thermal death thickness tion tube vapor pressure velocity viscometer viscosity volume yield stress