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Engineering Principles of Unit Operations in Food Processing


Engineering Principles of Unit Operations in Food Processing
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release : 2021-06-22
  • ISBN : 9780128184745
  • Language : En, Es, Fr & De
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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

Unit Operations in Food Processing


Unit Operations in Food Processing
  • Author : R. L. Earle
  • Publisher : Elsevier
  • Release : 2013-10-22
  • ISBN : 9781483293103
  • Language : En, Es, Fr & De
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This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Unit Operations in Food Engineering


Unit Operations in Food Engineering
  • Author : Albert Ibarz
  • Publisher : CRC Press
  • Release : 2002-10-29
  • ISBN : 9781420012620
  • Language : En, Es, Fr & De
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In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Fundamentals and Operations in Food Process Engineering


Fundamentals and Operations in Food Process Engineering
  • Author : Susanta Kumar Das
  • Publisher : CRC Press
  • Release : 2019-03-08
  • ISBN : 9780429602825
  • Language : En, Es, Fr & De
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Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.

Quantitative Microbiology in Food Processing


Quantitative Microbiology in Food Processing
  • Author : Anderson de Souza Sant'Ana
  • Publisher : John Wiley & Sons
  • Release : 2017-02-06
  • ISBN : 9781118756423
  • Language : En, Es, Fr & De
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14.5.3 Modified atmosphere packaging (MAP)