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Food Property Effects in Evaporation

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Food Properties and Computer-Aided Engineering of Food Processing Systems

Part of the book series: NATO ASI Series ((NSSE,volume 168))

Abstract

Applications of evaporation in food processing are reviewed. Food evaporator designs, operating conditions and alternative methods of providing heating for evaporators are discussed. Methods for: selecting and designing evaporators, determining thermal efficiency, and estimating heat-transfer coefficients are presented. Advantages and disadvantages of different evaporators and effects of food properties on design, operation and product quality are discussed.

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Author information

Authors and Affiliations

  1. Department of Food Engineering, University of Massachusetts, Amherst, Massachusetts, 01003, USA

    H. G. Schwartzberg

Authors
  1. H. G. Schwartzberg
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Editor information

Editors and Affiliations

  1. Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, California, USA

    R. Paul Singh

  2. Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal

    Augusto G. Medina

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© 1989 Kluwer Academic Publishers

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Schwartzberg, H.G. (1989). Food Property Effects in Evaporation. In: Singh, R.P., Medina, A.G. (eds) Food Properties and Computer-Aided Engineering of Food Processing Systems. NATO ASI Series, vol 168. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2370-6_33

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  • DOI: https://doi.org/10.1007/978-94-009-2370-6_33

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-7567-1

  • Online ISBN: 978-94-009-2370-6

  • eBook Packages: Springer Book Archive

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