Fundamentals of Food Process Engineering

Authors:

ISBN: 978-0-387-29019-5 (Print) 978-0-387-29241-0 (Online)

Table of contents (14 chapters)

  1. Front Matter

    Pages I-XVII

  2. No Access

    Chapter

    Pages 1-50

    Review of Mathematical Principles and Applications in Food Processing

  3. No Access

    Chapter

    Pages 51-63

    Units and Dimensions

  4. No Access

    Chapter

    Pages 65-103

    Material Balances

  5. No Access

    Chapter

    Pages 105-124

    Gases and Vapors

  6. No Access

    Chapter

    Pages 125-152

    Energy Balances

  7. No Access

    Chapter

    Pages 153-221

    Flow of Fluids

  8. No Access

    Chapter

    Pages 223-283

    Heat Transfer

  9. No Access

    Chapter

    Pages 285-299

    Kinetics of Chemical Reactions in Foods

  10. No Access

    Chapter

    Pages 301-378

    Thermal Process Calculations

  11. No Access

    Chapter

    Pages 379-412

    Refrigeration

  12. No Access

    Chapter

    Pages 413-429

    Evaporation

  13. No Access

    Chapter

    Pages 431-473

    Dehydration

  14. No Access

    Chapter

    Pages 475-511

    Physical Separation Processes

  15. No Access

    Chapter

    Pages 513-532

    Extraction

  16. Back Matter

    Pages 533-579