ABSTRACT

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, in

chapter 3|10 pages

Introduction to Transport Phenomena

chapter 5|24 pages

Air–Water Mixtures

chapter 6|54 pages

Rheology of Food Products

chapter 7|62 pages

Transport of Fluids through Pipes

chapter 9|30 pages

Filtration

chapter 10|44 pages

Separation Processes by Membranes

chapter 11|12 pages

Thermal Properties of Food

chapter 12|46 pages

Heat Transfer by Conduction

chapter 13|100 pages

Heat Transfer by Convection

chapter 14|24 pages

Heat Transfer by Radiation

chapter 15|44 pages

Thermal Processing of Foods

chapter 16|38 pages

Food Preservation by Cooling

chapter 17|52 pages

Dehydration

chapter 18|46 pages

Evaporation

chapter 19|52 pages

Distillation

chapter 20|50 pages

Absorption

chapter 21|50 pages

Solid-Liquid Extraction

chapter 22|32 pages

Adsorption and Ionic Exchange