Introduction to Food Process Engineering

Albert Ibarz, Gustavo V. Barbosa-Canovas

• Introduction to Unit Operations. Unit Systems, Dimensional Analysis, and Similarities. Introduction to Transport Phenomena. Momentum, Energy, and Mass Transfer. Macroscopic Balances. Physicochemistry of Food Systems. Mass Transfer. Air-Water Interactions. Water Activity. Mechanical Properties. Thermal Properties of Food. Optical Properties of Foods. Rheology of Food Products. Electrical Properties of Foods. Physical and Chemical Properties of Food Powders. Heat Transfer by Conduction. Heat Transfer by Convection. Heat Transfer by Radiation. Refrigeration. Thermal Processing of Foods. Emerging Technologies in Food Processing. Concentration. Dehydration. Dehydration. Hygienic Design of Food Processes. Packaging of Foods. Appendix. References. Index.