Introduction to food engineering
著者
書誌事項
Introduction to food engineering
（Food science and technology : international series）
Academic Press, c1993
2nd ed
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
The concepts and principles of food engineering provide the quantitative basis for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook succinctly presents the engineering design and analysis of commonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The unique blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the process. Use of computer methods in designing process equipment and "what-if" analysis is particularly suited for students to learn principles and concepts. Topics incorporate traditional and contemporary food processing operations with emphasis on design and analysis. The book provides computer examples to teach principles of logic in engineering design and includes new material on aseptic processing, membrane separations, packaging, thermal processing, and mass transfer principles.
Key Features:
- Covers fluid flow in food processing - measurement of viscosity,
non-Newtonian liquids, pump selection/performance evaluation
- Includes thermal processing - spoilage probability, chemical kinetics/
thermal processing, and processing relationships
- Discusses aseptic processing and packaging - equipment components and
mathematical formulation of an aseptic process
- Covers mass transfer - membrane separation systems, reverse osmosis/
ultrafiltration, and food packaging
- Written by award-winning, world-renowned authors
目次
Introduction. Fluid Flow in Food Processing. Energy for Food Processing. Heat Transfer in Food Processing. Thermal Processing. Aseptic Processing and Packaging. Refrigeration. Food Freezing. Evaporation. Psychometrics. Food Dehydration. Mass Transfer. Appendixes. Subject Index.
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