Introduction to food engineering
著者
書誌事項
Introduction to food engineering
（Food science and technology : international series）
Academic Press, c2001
3rd ed
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.
目次
About the AuthorsForewordPrefaceIntroductionFluid Flow in Food ProcessingEnergy for Food ProcessingHeat Transfer in Food ProcessingPreservation ProcessesRefrigerationFood FreezingEvaporationPsychrometriesMass TransferMembrane SeparationDehydrationAppendices:SI System of Units and Conversion FactorsPhysical Properties of FoodsPhysical Properties of Nonfood MaterialsPhysical Properties of Water and AirPsychrometric ChartsSymbols for Use in Drawing Food Engineering EquipmentMiscellaneousBibliographyIndex
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