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Bestseller
BestsellerE-book
Author Saravacos, George D., 1928-

Title Food process engineering operations / George D. Saravacos, Zacharias B. Maroulis.

Publication Info. Boca Raton : CRC Press, [2011]
©2011

Item Status

Description 1 online resource (xxvii, 566 pages : illustrations.
text file
Series Contemporary food engineering
Contemporary food engineering.
Bibliography Includes bibliographical references and index.
Contents Introduction -- Transport phenomena -- Thermodynamics and kinetics -- Overview of food process technology -- Engineering properties of foods -- Fluid flow operations -- Mechanical processing operations -- Heat transfer operations -- Thermal processing operations -- Evaporation operations -- Drying operations -- Refrigeration and freezing operations -- Mass transfer operations -- Novel food process operations -- Elements of food packaging operations -- Spreadsheet applications.
Summary IntroductionProcess DiagramsMaterial and Energy BalancesEngineering UnitsEngineering CalculationsApplication ExamplesMaterial BalanceEnergy BalancesTotal Energy RequirementsActual Energy RequirementsProblemsList of SymbolsReferencesTransport PhenomenaIntroductionSteady-State TransportUnsteady-State TransportInterface TransferApplication ExamplesProblemsList of SymbolsReferencesThermodynamics and KineticsIntroductionPrinciples of ThermodynamicsPhase EquilibriaFood KineticsApplication ExamplesProblemsList of SymbolsReferencesOverview of Food Process TechnologyIntroductionFood PreservationFood ManufacturingFood IngredientsFood Product EngineeringProblemsReferencesEngineering Properties of FoodsIntroductionPhysical PropertiesTransport PropertiesApplicationsApplication ExamplesProblemsList of SymbolsReferencesFluid Flow OperationsIntroductionFood RheologyMechanical Energy BalancesPiping SystemsFilm and Oren Channel FlowsFlow MeasurementPumping EquipmentApplication ExamplesProblemsList of SymbolsReferencesMechanical Processing OperationsIntroductionParticle CharacteristicsSize ReductionSize EnlargementMixing and FormingConveying of SolidsMechanical SeparationsApplication ExamplesProblemsList of SymbolsReferencesHeat Transfer OperationsIntroductionHeat Transfer CoefficientsHeat ExchangersElectrical/Radiation HeatingApplication ExamplesHeat Transfer CoefficientHeat Transfer SurfaceHeat Transfer CoefficientsPlate Heat ExchangerProblemsList of SymbolsReferencesThermal Processing OperationsIntroductionThermal Preservation ProcessesThermal Treatment ProcessesApplication ExamplesProblemsList of SymbolsReferencesEvaporation OperationsIntroductionHeat TransferDesign of EvaporatorsEnergy-Saving Evaporation SystemsAuxiliary EquipmentApplication ExamplesProblemsList of SymbolsReferencesDrying OperationsIntroductionHeat and Mass TransferPsychrometricsDrying.
KineticsDrying TechnologyDryer DesignDrying EquipmentEnergy Efficiency in DryingApplication ExamplesProblemsList of SymbolsReferencesRefrigeration and Freezing OperationsIntroductionCold GenerationCooling of FoodsFood FreezingCold Storage of FoodsApplication ExamplesProblemsList of SymbolsReferencesMass Transfer OperationsIntroductionDistillationSolvent ExtractionCrystallization from SolutionApplication ExamplesProblemsList of SymbolsReferencesNovel Food Process OperationsIntroductionMembrane Separation OperationsSupercritical Fluid ExtractionFreeze ConcentrationNonthermal Food PreservationApplication ExamplesProblemsList of SymbolsReferencesElements of Food Packaging OperationsIntroductionPackaging MaterialsPreparation of Food ContainersHandling of Food PackagesReferencesSpreadsheet ApplicationsIntroductionShell and Tubes Heat ExchangerPsychrometric CalculationsPsychrometric ChartCalculations on Psychrometric ChartIsothermsFitting Rheological Data for ChocolateReferencesAppendix AIndex.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food industry and trade.
Food industry and trade.
Processed foods.
Processed foods.
Food handling.
Food handling.
Agricultural processing.
Agricultural processing.
Genre/Form Electronic books.
Added Author Maroulis, Zacharias B., 1957-
Other Form: Print version: Saravacos, George D. Food Process Engineering Operations. Hoboken : CRC Press, ©2011 9781420083538
ISBN 9781420083545 (electronic book)
1420083546 (electronic book)
9780429150067 (e-book ; PDF)
0429150067
9781420083538
1420083538
Standard No. 10.1201/b12254