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Chemical Engineering for the Food Industry

AvD. Leo Pyle,Peter J. Fryer

Häftad, Engelska, 2012

Del i serien Food Engineering Series

540 kr

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Beskrivning

Industrial food processing involves the production of added value foods on a large scale; • The range of processes and products made by the food industry has increased to include foods which have no kitchen counterpart, such as low-fat spreads.

Produktinformation

Utgivningsdatum:2012-10-23
Mått:155 x 235 x 32 mm
Vikt:738 g
Format:Häftad
Språk:Engelska
Serie:Food Engineering Series
Antal sidor:462
Förlag:Springer-Verlag New York Inc.
ISBN:9781461367246

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

1 Introduction to process design.- Appendix 1.A: Some basic definitions.- Conclusions.- Further reading.- 2 Newtonian fluid mechanics.- Conclusions.- Further reading.- 3 Introduction to heat transfer.- Conclusions.- Further reading.- 4 Mass transfer in food and bioprocesses.- Conclusions.- Further reading.- 5 Food rheology.- Appendix 5.A: Linear viscoelastic Maxwell element.- Appendix 5.B: Concentric cylinder viscometer.- Appendix 5.C: Cone and plate viscometer.- Conclusions.- References and further reading.- 6 Process design: heat integration.- Conclusions.- 7 Process control.- Conclusions.- Further reading.- 8 Reactors and reactions in food processing.- Conclusions.- References and further reading.- 9 Thermal treatment of foods.- Conclusions.- References and further reading.- 10 Mixing in food processing.- Conclusions.- References and further reading.- 11 Process design: an exercise and simulation examples.- Conclusions.- Overall conclusions.