Introduction to Food Process Engineering

Authors:

ISBN: 978-1-4419-7661-1 (Print) 978-1-4419-7662-8 (Online)

Table of contents (16 chapters)

  1. Front Matter

    Pages i-xvii

  2. No Access

    Book Chapter

    Pages 1-3

    An Introduction to Food Process Engineering

  3. No Access

    Book Chapter

    Pages 5-13

    Dimensions, Quantities and Units

  4. No Access

    Book Chapter

    Pages 15-45

    Thermodynamics and Equilibrium

  5. No Access

    Book Chapter

    Pages 47-72

    Material and Energy Balances

  6. No Access

    Book Chapter

    Pages 73-78

    The Fundamentals of Rate Processes

  7. No Access

    Book Chapter

    Pages 79-128

    The Flow of Food Fluids

  8. No Access

    Book Chapter

    Pages 129-191

    Heat Processing of Foods

  9. No Access

    Book Chapter

    Pages 193-219

    Mass Transfer

  10. No Access

    Book Chapter

    Pages 221-234

    Psychrometry

  11. No Access

    Book Chapter

    Pages 235-273

    Thermal Processing of Foods

  12. No Access

    Book Chapter

    Pages 275-298

    Low-Temperature Preservation

  13. No Access

    Book Chapter

    Pages 299-334

    Evaporation and Drying

  14. No Access

    Book Chapter

    Pages 335-395

    Solids Processing and Particle Manufacture

  15. No Access

    Book Chapter

    Pages 397-436

    Mixing and Separation

  16. No Access

    Book Chapter

    Pages 437-465

    Mass Transfer Operations

  17. No Access

    Book Chapter

    Pages 467-478

    Minimal Processing Technology

  18. Back Matter

    Pages 479-510