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Handbook of Food Processing Equipment /

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This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Fo...

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Bibliographic Details
Main Author: Saravacos, George D.
Corporate Author: SpringerLink (Online service)
Other Authors: Kostaropoulos, A. E.
Format: eBook
Language:English
Published: Boston, MA : Springer US : Imprint : Springer, 2002.
Series:Food engineering series.
Subjects:
Food industry and trade > Equipment and supplies.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Preface
  • 1. Design of Food Processes and Food Processing Plants
  • 2. Design and Selection of Food Processing Equipment
  • 3. Mechanical Transport and Storage Equipment
  • 4. Mechanical Processing Equipment
  • 5. Mechanical Separation Equipment
  • 6. Heat Transfer Equipment
  • 7. Food Evaporation Equipment
  • 8. Food Dehydration Equipment
  • 9. Refrigeration and Freezing Equipment
  • 10. Thermal Processing Equipment
  • 11. Mass Transfer Equipment
  • 12. Equipment for Novel Food Processes
  • 13. Food Packaging Equipment
  • Appendix A: Notation and Conversion of Units
  • Appendix B: Selected Thermophysical Properties
  • Appendix C: Control of Food Processing Equipment
  • Appendix D: Food Plant Utilities
  • Appendix E: Manufacturers and Suppliers of Food Equipment
  • List of Sources
  • Index.