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Introduction to food engineering /

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Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is...

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Bibliographic Details
Main Author: Singh, R. Paul
Corporate Author: ScienceDirect (Online service)
Other Authors: Heldman, Dennis R.
Format: eBook
Language:English
Language Notes:English.
Published: Orlando : Academic Press, 1984.
Series:Food science and technology (Academic Press)
Subjects:
Food industry and trade.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Chapter 1. Introduction
  • Chapter 2. Transport of Liquid Foods
  • Chapter 3. Energy for Food Processing
  • Chapter 4. Heat Transfer in Food Processing
  • Chapter 5. Refrigeration
  • Chapter 6. Food Freezing
  • Chapter 7. Evaporation
  • Chapter 8. Psychrometrics
  • Chapter 9. Food Dehydration.