Introduction to Food Process Engineering

Albert Ibarz

ISBN 10: 1439809186 / ISBN 13: 9781439809181

Published by CRC Press Apr 2014, 2014

Neuware - This text introduces the basic principles of food engineering, providing readers with a good understanding of what food process engineering encompasses. The text begins with an overview of basic concepts of unit operations, familiarizing readers with fundamental ideas regarding processes. It then reviews key topics in food process engineering, covering the physical properties of food, traditional fluid mechanics, and heat transfer. The text examines transport phenomena, momentum, energy, and mass balances, as well as macroscopic balances. It also discusses food processing and food preservation technologies and food packaging. Seller Inventory # 9781439809181

Synopsis:

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.

Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.

Highlights of the book include:

• Dimensional analysis and similarities
• Physicochemistry of food systems
• Heat and mass transfer in food
• Food rheology
• Physical properties
• Water activity
• Thermal processing
• Chilling and freezing
• Evaporation
• Dehydration
• Extensive examples, problems, and solutions

About the Author: Albert Ibarz, Gustavo V. Barbosa-Canovas

Bibliographic Details

Title: Introduction to Food Process Engineering
Publisher: CRC Press Apr 2014
Publication Date: 2014
Binding: Buch
Condition: Neu