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.
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Table of Contents
1. Introduction to unit operations and process description
Section 1 Fundamentals of food process engineering 2. Units and dimensions 3. General mathematical and engineering principles 4. Physical properties of food materials 5. Thermodynamic properties of food materials 6. Mass and energy balances
Section 2 Fluid mechanics and food rheology 7. Fluid mechanics 8. Rheological properties of food materials
Section 3 Heat and mass transfer in food engineering 9.�Conductive heat transfer 10. Convective heat transfer 11. Radiative heat transfer 12. Fundamentals of mass transfer 13. Psychrometry
Section 4 Application of mathematics and statistical approaches in food engineering 14. Modeling and optimization 15. Reaction kinetics