Food Process Engineering Principles and Data

AvMichael Lewis

Häftad, Engelska, 2022

2 449 kr

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Beskrivning

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.

In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.

Thoroughly explores a collection of data on the physical properties of foods and food processing systems
Presents background information on the chemical, physical and engineering properties of foods
Includes comprehensive charts with data on food properties

Produktinformation

Utgivningsdatum:2022-11-21
Mått:216 x 276 x 25 mm
Vikt:450 g
Format:Häftad
Språk:Engelska
Antal sidor:488
Förlag:Elsevier Science
ISBN:9780128211823

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Lewis joined the University of Reading in 1973. He has lectured in food processing, dairy science and food physics and supervised numerous PhD students. He retired from lecturing in 2011 and acts as a full-time consultant to the food and dairy industry. He has actively been involved in Teaching Company Schemes (TCS) and Knowledge Transfer Programmes (KTP).

Innehållsförteckning

1. Introduction to food2. What is it; major food types, complexity, biological variability3. Food processing - processed foods4. Food composition- food composition tables- benefits and limitations5. Food nutritional value - Atwater factors6. Food pH - pH values for different foods- acid and low-acid foods7. Units and dimensions8. Mass balances9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work10. Food size, shape and other physical characteristics11. Density and specific gravity12. Viscosity simple rheology13. More complex rheology14. Surface properties15. Thermal properties16. Specific heat17. Latent heat18. Enthalpy and enthalpy data for food19. Heat balance calculations20. Heat transfer21. Mechanisms, steady state and unsteady state22. Conductions and thermal conductivity23. Convection and heat film coefficients24. Overall heat transfer coefficients and heat exchangers25. The electromagnetic spectrum, food processing and food analysis26. Reaction kinetics27. D values and Z values, thermal process calculations – strengths and weaknesses28. Properties of steam and refrigerants29. Properties of air-water systems30. Some electrical properties, temperature measurement31. Mass transfer - diffusion32. Packaging material properties!33. Membrane processing34. Combined heat and mass transfer - e.g. drying35. Unit Operations36. Novel processing methods37. Processing measurements; temperature, pressure and flow38. Homogenisation, size reduction39. Food colour40. Food flavour41. Food texture42. Water useage/Energy conservation/waste and its disposal43. Emerging topics, e.g. sustainability, 3-D printing