Food engineering handbook : food engineering fundamentals
著者
書誌事項
Food engineering handbook : food engineering fundamentals
（Contemporary food engineering / Da-Wen Sun, series editor）
CRC, c2015
- : hbk
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:
Explains the interactions between different food constituents that might lead to changes in food properties
Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors
Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
目次
Introduction. Mass and Energy Balances. Fundamental Notes on Chemical Thermodynamics. Heat Transfer. Steam Generation: Distribution. Heat Exchangers. Rheology in Use: A Practical Guide. Fluid Mechanics in Food Process Engineering. Diffusion. Absorption. Distillation for the Production of Fortification Spirit. Food Products Evaporation. Food Irradiation Processing. Food Formulation. Reaction Kinetics.
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